Impasto base la nostra ricetta
Pizza dough Our original home cooking
- 500 g (1.1 lb) white flour
- 25 g (1 oz) brewer's yeast
- 300 ml (10 fl oz - 1 1/4 C) warm skimmed milk
- 2 pinches of salt
- 2 teaspoons sugar
- Time:
preparation: 20 minutes
plus rising time - Difficulty:
medium difficulty - Nutrition Facts (amount per serving):
Calories: 464 (kCal) 24 % GDA (*) - 1941 (kJ)
Protein: 16.9 (g) 23 % GDA
Total fat: 1.0 (g) 2 % GDA
Total carbohydrate: 103.1 (g) 39 % GDA
Sugars: 8.5 (g) 10 % GDA
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 milk with a fork or your fingertips and then add salt and sugar. At this point slowly draw in the flour from the edge of the
well, stirring and adding the warm milk gradually, until a soft dough forms. It's difficult to say how much milk 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 milk; 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.
Note
- - If you want, you can prepare this pizza dough with baking powder instead of using brewer's yeast. In this case you have to use 7g (1/3 oz) baking powder and melt it in half a glass of warm milk before adding to the well inside the flour.
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.
By: Loretta Sebastiani
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