John Myers
Yeast Dough for Pizza / Pizza Bread
The perfect yeast dough for pizza / pizza bread recipe with a picture and simple step-by-step instructions.
for covering:
- 0,5 dice Yeast
- 1 Eßl. Oil
- 3 Eßl. Water – lukewarm – for the pre-dough
- Salt, pepper, oregano
- 1 teaspoon Sugar
- 300 ml Water approx
- Spices – thyme and oregano
- 1. Salami, Pepperoni, Oliven, Aivar, Käse
- 2. Schmand, Zwiebeln, gek. Schinken
- Put the flour in a bowl, make a well and crumble in the yeast and make a pre-dough with the sugar and lukewarm water. Let rise for 15 minutes. Then add the salt and oil and the rest of the water, mix and knead well. Then cover and let rise in a warm place for at least 1/2 hour. The mass should have doubled at least.
- Then divide into 4 doughs, roll out and cover to taste. I took salami, pepperoni, aivar, olives for 2 parts. I topped the other two with sour cream with ham and onions.
- Since I only made pizza for 2 people. I took half of the dough away and baked it into a bread roll. (about 30 minutes of baking
- Bake the pizzas at 180 degrees in the oven for about 15 minutes. I have a pizza stone on which I bake everything – this part is really worth gold; _)
- The dough can be convenient for anything you want to pack on the pizza / tarte flambée / yeast loaf. Even so, of course, but then you should forego herbs in the dough 😉
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