244 — Leavened Dough (Pasta lievitata) — Basic Bread / Pizza Dough
Volume 1 · Pasta Perfetto
| Amount | Ingredient |
|---|
| White flour | 500 g (4 cups) |
| Salt | 2¼ tsp |
| Olive oil | 3 tbsp |
| Warm water | 3.5 dl (1½ cups) |
| Fresh yeast (or 1 packet dry yeast) | ½ cube |
- Category: Basi
- Prep time: 15 min
- Rise time: 1 hr
- Total time: ~75 min
- Yield: Dough for 2–3 pizzas
- Difficulty: Easy
Instructions
- Mix flour and salt in a large bowl.
- Dissolve yeast in the warm water.
- Add the yeast water and olive oil to the flour.
- Knead for 10 minutes until the dough is smooth and elastic.
- Cover and let rest at room temperature for 1 hour, until doubled in size.
Related Recipes
- Pizza Dough (#29)
- Fresh Egg Pasta (#245)
- Pie Crust (#243)
- Grissini (#19)
Recipe from The Italian Kitchen by Vita Milanese — Volume 1 · Pasta Perfetto. Discover all volumes on the ebook page.