Thin yeast dough for pizza
Description
I searched for a long time for the perfect pizza dough recipe, as I cook this delicacy very often—so often that it's practically my signature dish. Nothing ever turned out quite right; the pizza tasted good when hot, but once it cooled down, the dough became rubbery. The most important criterion for good pizza is the perfect balance between the topping and the crust, and thanks to this recipe, the pizza turns out wonderfully thin.
Instructions
- 1
Step 1
1. Put sugar in a bowl, add yeast, and mix slightly.
- 2
Step 2
2. Heat the water in the microwave for 35-45 seconds, then pour it into the yeast and stir.
- 3
Step 3
3. I beat in 1 chicken egg and add table salt, then mix everything together.
- 4
Step 4
4. I pour odorless sunflower oil into the liquid mixture and mix.
- 5
Step 5
5. I use pre-sifted flour, adding it to the bowl with water, flour, and yeast in portions. Watch the consistency—less flour may be needed.
- 6
Step 6
6. First, I mix the dough with a spoon, then continue kneading by hand; it becomes soft and elastic. I transfer it to a bowl, cover with a towel, and let it rest for 1.5–2 hours.
- 7
Step 7
7. After the allotted time, the dough has doubled in size; it is ready for baking.