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