PIZZA DOUGH

 




  • 2.5 glasses of water
  • 1.5 tablespoons of brewer's yeast
  • Salt

The flour is sifted and poured on a flat surface. Powdered brewer's yeast is poured by making a hole in the middle of the flour. A spoonful of salt is dissolved in warm water and slowly fed into the dough, and the dough is kneaded. The warm water to be added to the dough should be about one glass. The amount of water is adjusted according to the consistency of the dough. The dough should be soft and stick to the hands. It is put on the dough board that has reached its consistency and kneading is continued. This process is continued until it does not stick to the dough, then the dough is formed into a ball and a deep cross is put on it with a knife dipped in flour. For fermentation, the soil covered with flour is placed in a pot and covered with a wet cloth and left to ferment for two hours in a warm place. If fermentation is desired to be quick, the dough is left in a warmer place. When the dough rises and doubles, flour is sprinkled instead of kneading and kneading is started again. This process continues until the dough reaches its old size.


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