Elena Pizza dough

Elena Pizza dough


Ingredients for 2 pizza  (45 x 33 cm) or (4 round 14')

4 cups 00 flour and 2 cups of semoulina flour

2 ¾ cups of lukewarm water (body temperature)

2 tbsp. salt

1 tbsp sugar (you can also use honey or maple syrup)

50 gr of fresh brewer's yeast or 25 gr of Fleishman dry yeast


Mix the flour and salt.

In a bowl, combine the water, yeast and sugar. Let stand until foamy on top, about 5 minutes.

Make a well with the flour and salt mixture and add the yeast mixture.

Knead by hand until elastic, about 4 minutes.

Cut the ball of dough in two (you get 2 balls of about 715gr each)

Cover and let rise in a warm place (room temperature). It is important that there is no draft that passes on the dough. This way, it should double in volume.

Once it has risen, remove the air and let it rise a second time.


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