Fluffy yeast pizza dough

Step-by-step cooking

1. Step 1:

   

   Pour warm drinking water into a deep bowl. The temperature of the water should be pleasantly warm to the touch, but not hot. Otherwise, the yeast may die. Pour in the odorless sunflower oil. Refined sunflower oil is usually added to the baking dough so that the dough has a neutral smell and taste.

2. Step 2:

   

   Add dry fast-acting yeast, salt and sugar. Sugar is necessary for the vital activity of yeast, and salt will significantly improve the taste of the dough. This is a recipe for a sugar-free dough. That is, the efficiency of yeast is not checked here, but is implied initially. If there is even the slightest doubt about the freshness of yeast, it would be better to prepare a sourdough.

3. Step 3:

   

   Sift the premium flour into the dough in parts, focusing on the consistency of the resulting dough. It is important not to score the dough with flour, otherwise the pizza base will turn out to be akin to the sole :)

4. Step 4:

   

   It usually takes fifteen minutes or more to knead the dough manually. As soon as it stops sticking to your hands, it means it's ready. It is not a fact that the entire volume of flour specified in the recipe will be required, since it differs in its qualities from different manufacturers. Cover the dough with cling film and put it away in a warm place for an hour. I leave the dough in the microwave, in which a second ago I warmed up half a glass of ordinary tap water.

6. Step 5:

   

   The dough will increase significantly in volume in an hour, become lush and rise well. The dough should have a characteristic, homely, cozy yeast smell.

7. Step 6:

   

   It can be kneaded with your hand and left in a warm place for another half hour. So the dough will be more lush. After that, the dough is ready for further work: rolling out the base and forming the pizza.

8. Step 7:

   

   I got four pizzas thirty centimeters in diameter. The pizza base from this dough turns out to be lush, tender to taste, the crust crunches. But the dough itself is browned badly. Perhaps this is due to the peculiarities of my oven, because they are all different.