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Yeast dough for pizza

Author
Cookinero 30 Apr 2025
3140
Yeast dough for pizza

If you haven't worked with yeast pizza base yet or have worked with it but have already forgotten how it was, our recipe will help you master the preparation once and for all. This yeast pizza dough on water will make the future traditional Italian dish fluffy and incredibly satisfying. Make sure there are no drafts in the kitchen and get started!

How to cook Yeast dough for pizza

Step 1

Yeast dough for pizza

Warm up the water. Dissolve the yeast in warm water and leave for 10 minutes. Then add the vegetable oil.

Step 2

Yeast dough for pizza

Combine the resulting liquid with flour, add salt, sugar and knead the dough thoroughly. Leave it in a warm place for 20-30 minutes.

Yeast dough for pizza - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute instant yeast for active dry yeast. Use the same amount but mix it directly with the flour—no need to dissolve it in water first.
You can substitute olive oil, melted butter, or even coconut oil for vegetable oil, though the flavor and texture may vary slightly.
Replace the all-purpose flour with a gluten-free flour blend and add 1 tsp xanthan gum to help with elasticity. The rise may be less pronounced.
You can refrigerate the dough in an airtight container for up to 3 days. Punch it down if it rises excessively.
Yes, wrap the dough tightly in plastic and freeze for up to 3 months. Thaw overnight in the fridge before use.
Reheat in a preheated oven at 375°F (190°C) for 5-7 minutes, or use a skillet on low heat for a crispier crust.
Yes, adjust all ingredients proportionally. For doubled recipes, divide the dough into two portions for easier handling.
The water may have been too hot (killing the yeast) or too cold (inhibiting growth). Ideal temperature is around 110°F (43°C).
Lightly flour your surface and rolling pin, or roll between two sheets of parchment paper for easy transfer.

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