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Pizza dough with little yeast

updated

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Ingredients for 1 servings:

  • 300 g flour
  • 200 g semolina (durum wheat)
  • 250 ml water
  • 4 g yeast
  • 10 g salt
  • 3 tbsp olive oil

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

can be stored in the refrigerator for up to 7 days

Dissolve the yeast in the water. Pour the flour and semolina into the bowl of a food processor, add the salt, olive oil, and dissolved yeast along with the water. Knead everything into a smooth yeast dough that should pull away from the sides of the bowl. Let it rise for 2 hours at room temperature. Knead the dough briefly again. The dough can now be stored in the refrigerator for up to 7 days.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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