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 basis must mature in the fridge for at least 24 hours: I am used to letting it ripen even 64-72 hours and the result is a light and digestible pizza. As regards the flours, I prefer using a variable mix, based mainly on grits Senatore Cappelli and, in equal amounts, flour type 0 and type 1. I like to experiment, so often use different grain flour: perciasacchi, Biancolella, Tumminia for more perfume and, in any case, stone ground flour. The doses are enough for 4 hungry people or 6 with a normal appetite.

Pizza with mozzarella, olives, capers and anchovies


  1. 600 grams of semolina Senatore Cappelli
  2. 200 grams of flour type zero
  3. 200 grams of flour 1
  4. 2 grams of yeast
  5. a tablespoon of extra virgin olive oil
  6. 600 ml of water at room temperature (the ideal would be 28 degrees)
  7. 20 grams of salt

Put on a pastry Board or in a large bowl the flours, Salt, oil and 500 milliliters of water and knead it roughly. Dissolve yeast in 100 milliliters of water remaining and merge them into the mixture, working longer, until dough is elastic, even and smooth. I would recommend, If you have it, to use the planetary to mix all the ingredients and, then work a little’ the dough by hand on an oiled. Cover the dough with a cloth and let it rest for half an hour. Work another minute the dough and place in a greased bowl of extra virgin olive oil, cover with plastic wrap and let ripen in the refrigerator from 24 to 60 hours. After the interval chosen, divide the dough into loaves from 250 grams and put them in a baking dish, sprinkle with flour, well spaced from each other. Cover with a damp dish towel and place it back in the fridge for 4 hours. Remove the loaves from the refrigerator at least 5 hours before preparing the pizza: When will be doubled in volume, work on a work surface sprinkled with flour, trying to get a regular, thin disk, slightly thicker at the edge. Stuff the pizza as you like and bake in oven preheated at maximum static temperature

14 Responses to Pizza dough with yeast

  1. Martina Panchal says:

    Ada Bonjour!
    First of all my compliments, you've become the litmus test of my kitchen.
    I've successfully executed some your recipe ( sweets especially) and today I wanted to try your recipe for pizza in long leavening.
    I'm courting a bit of time and more intensely until I with yeast and.. the one here in Spain call “harina de fuerza”, which I believe matches the indicated flour type 0.
    The advice you can't find semolina..
    So my questions..
    Can I replace it?
    Flour 1 what would correspond?
    Help!! We hosted a dinner with barbecue tomorrow and I wanted to open your appetite with the taster menu.
    If it is not practicable.. give me a plan B.
    PS: Among the Diners we have kids.

    • Ada Parisi says:

      Hello Martina! First thanks for the confidence, What I really hope is well placed. We come to pizza. You can also use only zero flour, the grits I add it to give taste. Typically, the pizza dough is tastier if you use a flour mix, including some’ whole wheat flour. Then you could use the 80% your strong flour and add a 20% of any whole wheat flour or semolina. If you don't find anything amen, only use to force and follow the recipe, You should be fine. However you have to knead it for, otherwise that by tomorrow night not enough yeast.
      Do you want some advice for the taster menu? I'll recommend some Quiche that can be cut into cubes, figs wrapped in prosciutto, a granita of melon with ham or a melon gazpacho and figs. Cool things, You can prepare in advance. are so many pies on the site, and even the iced melon and prosciutto and gazpacho. But whatever I'm always here and on social networks. A hug! ADA

  2. Cristina says:

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

  3. 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.
    Mi sto impegnando a imparare a fare la pizza e devo dire che non va male 🙂
    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

  4. 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

  5. Rino says:

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

  6. 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

  7. 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. Is’ 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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