Pizza dough – Italian recipe

From Giallozafferano, the Italian most famous food website, how to make pizza dough. Find this and many more recipes with pictures 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 tbsp of olive oil
• 2 tsp of sugar
• 1 ½ tbsp (20 g) of salt
• just under 1 oz (25 g) of fresh yeast
• 8 cups (1 kg) of flour
• 2 ½ cups (600 ml) 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!

Comments

TheOnlyKateslate says:

This person does not seem to know what she is doing. Yeast needs warm water. And her kneading does not look like real kneading.

Matina TheArtOfRolling says:

excuse me is this 0:40 active dry yeast?

Muhammad S says:

Leaving your dough to rise that much weakens the yeast. It would have no power to rise in the oven, producing a dense crust. Its better to either reduce the yeast amount, or reduce the proofing time. The dough is ready for the oven when it rises little less than doubled in volume, where its at its peak. Letting it rise more than that is wrong, and would produce a flat pie out of the oven.

Gilles Lahire says:

Good recipe. I prefer fresh yeast, too – its tastier

av5283471r says:

I came here to know how many grams not oz and cups lol. Not everyone is from usa.

cfishmuk73 says:

Just skip past this one. The changes to the recipe tell you everything you need to know. Even after the changes, the hydration is still below 50%. Original hydration was less than 40%, LOL, and that’s why they tried to fix it. You should be aiming for 60-65%.

voozd says:

what kind of flour are u using?

hameed stock says:

thank you very much nice n soft pizaa dough

yellowsaffron says:

all-purpose

Christine Hjorth says:

buy some ;-D

Soren Ingram says:

if you just say use Flour …. ?
Dark flour ?
White flour.?
Greek Flour..?
Brazilian Flour
Artic Flour
Space Flour
Buttercup Flowers

A recipe needs to be clear and concise not cloudy and confusing

jan steyaert says:

1.75 oz is not 25 grams more like 50 grams

Kelvin Kersey says:

2 TABLESPOONS of salt?
Even 2 teaspoons sounds like a saltmine!

Amanda _ says:

I would like to have seen the finished product :/

yellowsaffron says:

Here it is! youtube.com/watch?v=CDUJ1Wkb1Qs

Dev 799 says:

her voice is exciting me !

legendary1237 says:

BTW, that dough looks beautiful, only question is I see your recipes saying 8 cups of flour but someone mentioned 10, which one is correct? Thanks

Fatma Ghadeer says:

With 1 kg of flour I believe you could make more than one pizza base, am I right? What’s the amount if I want to make only 1 pizza base? Could you post the updated ingredients fr one pizza base?

Mz Mz says:

Sorry, but video recipe is different from the one listed in description. Which one to follow

Gilles Lahire says:
redskinschic says:

I’m so glad I found this recipe! I needed a large batch of pizza dough for a pizza party! :)

vincenthusvh says:

How mach of instant yeast should i use?

barbhaya zainab says:
Sam Darren says:

why have the quantities been changed in the video?!

Cuber Knight says:

How many does it serve??

Cat vng says:

1.go to the store
2.order a pizza
3.injoy !
The fastest way to have a pizza

Winters says:

This is not a good tutorial. Most of the techniques are either skipped or not explained.

Soren Ingram says:

temped water

FRANK LERCARA says:

I do not mine taste the pizza

Soren Ingram says:

salt kills yeast, add the salt at the last kneading/rising..

anthony guada says:

8 cups of flour,,,, you feeding an army?

a little too much- ya thiink –
8 cups of flour OMG

Abd khan says:

good explaination but those who wants to make Doug for one week how much yeist is to be poured into the flouer?

vincenthusvh says:

*much

Mercy Agbeko says:

soft flour or had flour

laserguy says:

Nothing like watching someone cook who has open sores all over her arms!

Hasan Iconclast99 says:

Thanks for sharing …..

NovElection says:

A complete MESS.

Mega Tron says:

Video and the written description are different. Says 10 cups of flour while the description says 8 😛 always seem to get differences said and written in alot of videos. :( which is it then? Thanks!

Alejandro Pineda says:

Grazie Mille per la ricetta :)

Mercy Agbeko says:

my dough get had so can you tell me what to do

yellowsaffron says:

yes

Douglas Deakin says:

To all concerned we are making American Pizza here not italian pizza because italian pizza is only plain jane at best. make New York pizza or chicago pizza pie ok the American way which is the best eating pizza in the world bar none. Use American pizza dough recipes only. solid pizza dough 1 cup of 110 degree water, 1 whole Tabls. yeast, 3 cups of Flour Bread Fl. or all purpose does not matter 2 Tabls sugar, 1 tsp salt, 2 Tables Parsley, 2 Tabls basil flakes you will have a Great doughMakes one Large pizza. Toppings Bell pepper, Mild sausage sliced thin , Believe this Muenster cheese not shredded diced onion, and sauce I make my own I like Pineapple on my pie. ok Bon appetit .

Dobra Beka says:

So what is the right amount of fresh yeast for 1kg of flour and 600ml of water?
12g (in comment below), 25g or 50g like in the film? 
Thanks for the answer :) 
p.s. Also from which region comes this pizza dough recipe?
Thanks and have a good day

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