Pizza dough with yeast

  • Who doesn't like pizza? Make homemade the PIZZA DOUGH a long leavening with yeast is easy and the results are amazing, a great alternative for those who have never done the sourdough or simply not product frequently. The pizza is digestible, crunchy, flavorful. Simply predict’ the ' Parker’ one day in advance, Since this base must rise for 24 hours. You will not regret. The doses are enough for 4 hungry people or 6 with a normal appetite.

Pizza with mozzarella, olives, capers and anchovies


  1. 1 kg of flour manitoba
  2. 2 grams of yeast
  3. 600 milliliters of water
  4. 20 grams of salt

Place all ingredients on a pastry Board or in a large bowl and knead until dough is elastic, even and smooth. Cover with a cloth and let it rest for half an hour. Divide the dough in panetti from 250 grams and wrap them in plastic wrap: must be fully wrapped but not cramped, because it will raise several. Put the dough balls in the refrigerator for 24 hours. Get them out of the refrigerator an hour or two before preparing the pizzas, that will be cooked for 10 minutes in a convection oven at the maximum of the degrees.

12 Responses to Pizza dough with yeast

  1. Cristina says:

    Hi, If I use sourdough, how much should be put? the procedure is the same. Thanks

  2. Evelina says:

    Hi Ada, I just found out and I must say that your recipes are great. There is also a lot of Sicily by Sicilian appreciate good.
    I'm committed to learning how to make pizza and I must say it does not go bad 🙂
    A question: wanting to do your recipe a long leavening time can also use dry yeast? If you, the same amount for 1 Kg of flour?

    Thanks a lot and congratulations again

    • Ada Parisi says:

      Hi Evelina! Thanks, I'm glad my recipes you like and that you see that Gozo, I am in love with my country and I always try to talk about our products and to put a pinch of Sicily in the pot. On pizza, then, You can try with 6 grams of dry yeast, but I recommend to always use fresh if you want to do long leavening process mixes, because fires before and you have certainty about the timing. If I try it with dried Brewer's yeast let me know! ADA

  3. Dolly says:

    Brava Ada, great advice, the pizza dough needs to rise for 24 hours to be digested, think who say that homemade is healthier than those in the pizzeria that bumps up much! Also the pizza mozzarella singed bottom hurts and often is replaced by another cheap cheese.

    • Ada Parisi says:

      Hi Nuccia, I am a fan of pizza, but unless in specific pizzerias I know using sourdough leavening and long, I rarely. I prefer to prepare it at home. Now I use sourdough or just 1 gram of yeast and is digestible and lightly. Not to mention the warranty of condiments… A warm greeting! ADA

  4. Rino says:

    Hi Ada,
    Have you ever tried this dough with whole wheat flour?
    Thank you very much

  5. Barbara says:

    and no oil?

    • Ada Parisi says:

      No, the recipe is to Slow food and does not provide for. You can oliarti your hands to work better the dough and then, Of course, well oiled baking tray. Does not provide because fats weigh down the dough into long proving. Let me know

  6. Angela says:

    2 grams of yeast? so little … or is it a typo.
    thanks and congratulations for your site …

    • Sicilians creative in the kitchen says:

      Hi Angela, No it's not a typo. And’ Slow food's recipe for pizza with very long leavening. The two grams, If you follow the recipe, do their homework perfectly and the pizza is digestible. I realize that for a pizza you have to work two days, but believe me it's worth it. Thank you, of heart. If you have questions or concerns are always here. ADA

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