Tip:
Highlight text to annotate it
X
Welcome to The Italian Taste channel :)) Pizza dough how-to (with fresh yeast)
Hi, I'm Loretta, great pizza lover! I'm going to show you one of the many ways to make pizza dough in Italy
You can see pizza ingredients on the work surface. Here European measures, in the site American measures
Here's wholemeal flour with 2 wells. Olive oil in the larger well
Sugar and salt will be put in the small well.
Fresh yeast, dissolved in water, will be added in the large well together with olive oil
What is the reason why there are two wells? To avoid yeast is in contact with salt and sugar at the beginning :))
Another important ingredient: warm water! Water must be at a temperature close to 20°C.
Be careful the temperature does not exceed A higher temperature may compromise pizza leavening
Here are the doses for 2 round pizzas (30 to 32 cm in diameter)
250 g wholemeal flour, 2 tablespoons olive oil, 1/2 teaspoon salt, 1/2 teaspoon granulated sugar and 12 g fresh yeast
Fresh yeast is sold in small 25 g cakes (compressed form) in Italy.
I use half of it per 250 g of flour only when I need a quick leavening (less than 2 hours). More details on the site to use less fresh yeast with a double leavening..
Place fresh yeast in a little bowl. Pour in 60 to 70 ml warm water
Dissolve fresh yeast in warm water very well. As you can see I work only with wholemeal flour for a healthy eating
Pour fresh yeast dissolved in water into the large well. If you have any trace of yeast still in the bowl add a little water and continue as you can see in the video
Add salt and sugar in the little well
At this point draw in flour from the edge of the large well, slowly, stirring with your fingers. You should avoid to get in touch with the ingredients of the small well
Only experience will teach you when you need to add more water. In any case it is important to add water a little at a time to prevent an excessive use.
Generally, I use about 130 ml of warm water but I can not be more precise because its quantity depends on many things, weather included.
At this point you can also add salt and sugar from the second well
Try to gather all the flour and continue mixing, adding other water only if necessary. Look at the video carefully for this step!
Continue stirring to mix well all the ingredients.. It's much simpler than you can think!
While you are looking at me, think of the advantages of making pizza at home.
You can choose your preferred ingredients. I always work with wholemeal flour, good-quality olive oil, organic mozzarella and tomato sauce.
You must learn to feel the dough under your hands. It should be neither sticky nor too hard.
As you can see I notice my dough is too hard and so I add a bit of water.
It's time of kneading. Practically you have to repeat what you can see. The secret is to turn your dough of 90° each time.
My paternal grandmother taught me pizza dough is ready when you have no trace of dough on your fingers
How much time is necessary? About 10 minutes.
You need to pay special attention to the consistency of your dough. If your pizza dough is too hard, leavening will take more time and won't be perfect and satisfactory.
So if you notice your dough is too hard, as you see in the video, wet your hands and continue kneading.
Wholemeal flours require more water in any case and more attention.
Sprinkle some flour on the work surface, if necessary. The more you knead, the less your dough must rise
You can use your preferred flour, the steps I have just shown you do not change.
Once finished kneading, you have to place your dough in a warm place, faraway from draughts. Let it rise to double, about 2 hours.
OK. I have finished. I shape my dough into a ball and sprinkle it with flour. It's ready to rise! Bye, bye :))