Pizza dough - Italian recipe

From Giallozafferano, the italian most famous food website, how to make pizza dough. Find this and many more recipes on the Giallozafferano App in English http://itunes.apple.com/app/giallozafferano-recipes/id384387249?mt=8

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Hello everyone, and welcome to the kitchen at GialloZafferano. I'm Deborah and today, just for you...pizza! Getting it take-away is always a pleasure, but would you like to see the satisfaction of preparing it on your own at home? Let's look at what we'll need to make the dough for the base of the pizza.
• 6 tablespoons of olive oil.
• 2 tablespoons of sugar
• 2 tablespoons of salt
• 1.75 ounces of active dry yeast
• 8 cups of flour
• 2.5 cups of room-temperature water
That's everything. Let's take a look at how to make it.
First of all, we have to activate the yeast. Put the sugar and the yeast into a small bowl. Now add about a half cup of water. Mix it gently and leave it to rest until the surface is foamy. In the meantime, put a couple tablespoons of water and add the salt, mixing until mostly dissolved.
Now, put the flour into a large bowl and create a hole in the center. Then, add the other ingredients. First, add the yeast, then the salt water, the oil, and little by little the water. While you pour, begin to knead the dough together.
After you've worked together the ingredients in the bowl, tip the bowl out onto a floured worktop and knead firmly it until the mixture becomes smooth and elastic.
We're almost there! Our pizza base is almost finished. Put the dough into a floured bowl, cover it with a tea towel and leave it to rest for at least two hours in a warm, dark place away from drafts until the dough has doubled in size.
Would you like to know how our pizza dough's doing? Here it is -- ready to be rolled out and dressed how you like it best. If you'd like to know how we prepare pizza here at GialloZafferano, check our next video recipe. For now, happy pizza and see you next time!

Category:

Howto & Style

Tags:

• pizza
• dough
• italian
• italia
• food
• kitchen
• Water
• Flour
• Fresh
• yeast
• Extra
• virgin
• olive
• oil
• Salt
• Sugar

[BooxoBoo]

Great recipe but i wish cooks wouldn't measure everything in "cups" how bigs a cup? Measure in grams or ounces its a lot easier.

[yellowsaffron]

@BooxoBoo In Italy we use grams, but in the USA they use cups! Anyway 1 cup of flour is 125 g

[allemagneish]

What is active dry yesast ?

[yellowsaffron]

@allemagneish It's powdered yeast, you can use the same amount of fresh yeast

[yellowsaffron]

@salitr It's the imperial system of measurement. These are the quantities in the metric one: water (600 ml), flour (1 kg), brewer's yeast (50 g), salt (20 g), oil (6 tbsp), sugar (2 tsp)

[anarchist99999]

Sugar???, Yeah, ad your yesast with your salt...that's a smart idea.....What about less yesast and NOT letting it touch the salt directly....

[1990Olloccin]

i love yellowsaffron.and i love the dubber.lol

[TheVagabondWolf]

om nom nom~

[dillagi1dillagi]

This is the best channel for cooking. Best of best in my opinion. Try it and you'll see the best results.

[conishuaa]

@conishuaa and I'm sorry about my english, I'm not american

[conishuaa]

@anarchist99999 salt can touch yeast when you are not using fresh yeast.... If you use active dry yeast it's ok =)

read a little my friend

[yellowsaffron]

@SicilianCook The speed should be no more than 2 and beat until the dough is smooth and elastic (about 10-15 minutes). If you don't have much dough, use the paddle attachment instead of the dough hook!