(Pizza dough with brewer's yeast - Traditional recipe)

500 g (1.1 lb) white flour
25 g (1 oz) brewer's yeast
4 tablespoons extra virgin olive oil
300 ml (10 fl oz - 1 1/4 C) warm water
2 pinches of salt

Time:
preparation: 20 minutes
plus rising time
Difficulty:
Medium difficulty
Nutrition Facts (amount per serving):
Calories: 519 (kCal) - 2169 (kJ)
Protein: 14.5 (g)
Total fat: 10.9 (g)
Total carbohydrate: 96.7 (g)
Sugars: 2.2 (g)

Prepare the pizza dough. Put the flour in a bowl or on a work surface. Make a well in the centre and crumble the brewer's yeast in it. Melt it with some warm water with a fork or your fingertips and then add salt and oil. At this point slowly draw in the flour from the edge of the well, stirring and adding the warm water gradually, until a soft dough forms. It's difficult to say how much water you need. The quantity can vary every time. It depends on the flour, on the temperature and on other variables. Sometimes you'll have to add much more water; or you'll have to add some flour if the dough is very sticky. But don't worry! You'll become very good in a short time. You only need to try a few times. Knead the dough on the floured work surface for 10 minutes until it is smooth and elastic and there is no trace of the dough on your fingers. Cover with a napkin and allow to rest for at least 2 hours or until the dough doubles in size in a warm place, faraway from draughts.
If it is cold, you can put a bowl full of hot water under the dish with your pizza dough.

If you want to learn how to make pizza dough very well, consult our "Cookery school". A rich sequence of photos explain to you how to prepare a perfect dough step-by-step.

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consult our "Members-only Area".

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(Pizza dough with brewer's yeast - Traditional recipe)