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Basic pizza dough
¼ kilo of pasta
Ingredients
1 table spoon of dry active brews yeast
1 pinch of sugar
2/3 cup (170 ml) of hot water
2 cups (250 grams) of flour
½ teaspoon of salt
¼ (60 ml) of olive oil
Preparation
- Place the hot water in a bowl and add the sugar and brews yeast, mix until it dissolves. Let it rest in a warm area for 5-10 minutes or until the mix foams.
- Put the flour and salt in the blender and blend quickly 1-2 times to swift it. With the motor running, slowly pour in the oil and the yeast mixture, until you get a paste. Place it on a floured table and knead it for 5 minutes or until it softens and is shinny. Add more flour if necessary.
- Grease a large bowl. Spread oil on the dough and place in the bowl. Cover well and let it raise for 1½-2 hours in a warm place, without a draft. Once it grows to twice it size, take out of the bowl, knead quickly before using it.
Note
This dough is what we have been using in these recipes.
Variants
You can make an infinite amount of variations; adding or replacing ingredients for the basic pizza dough.
Herb dough for pizzas:
Add 1 teaspoon of mixed dry herbs to the flour mix.
Cheese dough for pizzas:
Add 60 grams of strong flavored grated cheese (like cheddar), to the dough.
Tomato dough for pizza:
Replace the water with 2/3 cup (170 ml) of tomato juice, which you will need to heat.
Whole-wheat dough for pizza:
Replace half the flour with whole-wheat flour. You might need to add a little more water.
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