La economical pizza dough 1 g of yeast is a dough made from flour, water, salt, sugar, oil and 1G of dry brewer's yeast.

Easy to prepare, economical, requiring a longer proofing time, this airy and soft dough and perfect for serving as a base for pizzas with any type of filling.

Level of difficulty: easy
Preparation time : 25 min
Rest time : 28 30 h min
Cooking time : 15 min
Total time : 40 min + 28 h 30 min (raised)
Ingredients: 4 pizzas
275 g flour
275 g of strong Manitoba-type flour
400 ml warm water
15 g salt / 1 pinch of sugar
30 ml of oil
1 g dry brewer's yeast (or 2 g fresh brewer's yeast)


  • The day before, pour the sifted flour into a bowl, add the yeast, breaking it up with your fingers, then the sugar and oil.
  • Dilute the salt in a bowl of lukewarm water.
  • Add all the water to the flour and mix with a wooden spoon or fork for a few minutes until a ball of dough is formed.
  • Cover with a clean cloth and let stand for 30 min.
  • Flour the work surface and his hands.
  • Place the dough on the work surface, fold several times and smooth the surface.
  • Oil a bowl, place the dough inside and cover with plastic wrap. Take 24 h
    in the refrigerator.
  • Remove the dough and leave for 2 hours at room temperature.
  • Divide the dough into 4 loaves and form round pizzas with a diameter of 26 to 28 cm.
  • Oil the baking sheet with baking paper, place the dough on top and let rise for another 2 hours.
  • Garnish the pizzas and bake in a static oven preheated to 220 ° C for 10 min in the lower part of the oven and for 5 min under the grill.
  • Serve hot and enjoy!

Quote about cooking:

“All the work of the cook consists in restoring a vision of nature without distorting it. "

Anne-Sophie Pic