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Pizza Dough with Dry Yeast
Instructions
I get all the ingredients ready for making the dough with dry yeast.
I pour 250 ml of warm water – about 35 degrees – into a large bowl. I add the instant dry yeast, then the salt and sugar, and stir. The yeast begins to work straight away – a little foam appears.
I add the egg to the mixture and stir so that it is distributed as evenly as possible.
I pour in the vegetable oil and stir again.
I start adding the flour a little at a time and mixing – first with a spoon, then with my hands. I knead it on the work surface for 5–7 minutes. I try not to add extra flour, so the dough stays soft and tender. If it sticks to your hands a lot, grease them with vegetable oil.
I transfer the dough to a bowl and cover it with a towel or wrap it in cling film – so it does not dry out. I leave it for 10–15 minutes to rise while I get on with the filling. The dough rises before your eyes and becomes fluffy.
Once the dough has risen, I take it out, lightly dust the work surface and knead it again. Now you can shape the pizza. Enjoy your meal!
Tips
- 1
WARM THE WATER TO 35 °C – water that is too hot will "kill" the yeast, while cold water will slow it down. Test it on your wrist: it should feel warm, but not hot.
- 2
ADD THE FLOUR GRADUALLY – it is easy to pack in all the flour at once, but you cannot take it out afterwards. The dough should be soft and slightly sticky.
- 3
"INSTANT" YEAST activates straight away in the dough, with no waiting. Active dry yeast needs 5 minutes in warm water to "wake up".
- 4
A 10–15 MINUTE RISE is enough for a thin pizza. There is no need for longer – the dough would turn "fluffy" rather than "pizzeria-style". The same principle applies to other kinds of dough.
Video
FAQ
Which dry yeast should I choose? +
The best choice is instant yeast: "Saf-Instant", "Dr. Oetker", "Pakmaya". It is added straight to the flour or water, with no preliminary "dissolving". Ordinary active dry yeast needs to be activated in warm water with sugar for 5 minutes. Make sure it is not past its use-by date! Expired yeast will not raise the dough. To check it: put ½ tsp into warm water with sugar – an active foam should appear within 10 minutes. Fresh compressed yeast – use 33 g instead of 11 g of dry yeast (a 3:1 ratio). Keep dry yeast in the fridge once the packet is opened – for up to 3 months.
Why put an egg in the dough? +
The egg is the "secret" of this recipe: it gives the dough springiness, a pleasant crumb colour and a slightly "milky" taste. The white makes the dough elastic, and the yolk makes it soft and golden. Classic Italian dough has no egg – only flour, water, salt, yeast and olive oil. But the "homemade" Russian version with an egg is more popular – the crust comes out softer and more "puffy". You can leave the egg out – replace it with 50 ml of milk or 50 g of mashed potato for tenderness. Quail eggs (4 of them) are a more premium option, but there is hardly any difference in taste.
How long does the dough keep? +
In the fridge, wrapped in film – up to 24 hours. The slower fermentation will improve the aroma. Any longer and it will over-ferment, turn sour and lose its springiness. In the freezer – up to 1 month, divided into portions, brushed with oil and wrapped in film. Defrost it in the fridge for 8–12 hours, then leave it for 30 minutes at room temperature. A frozen rolled-out base can be baked straight away without defrosting, adding 2–3 minutes to the time. Raw dough "kept in reserve" is handy to have in the freezer for a quick dinner.
Which fillings does it go with? +
This versatile dough suits any filling: Hawaiian (ham + pineapple), "Margherita" (tomato + mozzarella + basil), "4 cheeses", "Pepperoni", "Diavola" (spicy sausage), "Prosciutto" (cured ham + rocket). For a "quick dinner" – smoked sausage + tomatoes + cheese. For vegetarians – mushrooms + sweet pepper + courgette + mozzarella. For one serving (160 g of dough) – about 100 g of filling and 80 g of cheese. The main thing: do not overload it, or the base will not bake through and you will end up with a "soggy" pizza.
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