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Homemade Pizza Dough with Fresh Yeast

Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Rise time 1 hour
Course pizza
Servings 2 pizzas

Ingredients
  

  • 25 g fresh yeast, about 0.9 oz
  • 300 ml lukewarm water, 1¼ cups
  • 1 tbsp extra virgin olive oil
  • 1½ tsp fine sea salt
  • About 480 g Tipo 00 pizza flour or plain flour, about 4 cups

Instructions

  • Dissolve the fresh yeast in the lukewarm water in a large mixing bowl.
  • Add the olive oil, salt and flour. Knead the dough for 8-10 minutes until smooth, soft and elastic.
  • Cover the bowl with a clean tea towel and leave the dough to rise at room temperature for 30-60 minutes, or until roughly doubled in size.
  • Knock the dough back to release the air, then turn it out onto a lightly floured surface and divide it into two equal portions.
  • Gently stretch each piece of dough into a thin pizza base using your hands rather than a rolling pin. This helps preserve the air bubbles and creates a lighter, more airy crust.
  • Top with your favourite ingredients and bake at 250-275°C (480-530°F) on a preheated pizza stone or baking tray for 5-7 minutes, until the crust is crisp and golden.

Notes

Tipo 00 flour creates an extra elastic dough with a beautifully crisp crust, but plain flour also works well. A pizza stone or baking steel produces the crispiest base, although a preheated baking tray is an excellent alternative. If the dough keeps shrinking back while shaping it, let it rest for 10-15 minutes before trying again.