PIZZA DOUGH WITH FRESH YEAST ( Impasto per pizza con lievito fresco )

 My mom was famous for her homemade pizza.  She taught me how to make pizza dough from scratch using fresh yeast.  To this day, it's the only method I use to make pizza.

Let's face it, making pizza dough takes time not in the preparation but in rising time.

Pizza dough doubled in size

Ingredients:

2 1/2 lb. ( 1 Kilogram) bread flour or all-purpose flour and little more for dusting

2 ounces (50 grams) fresh yeast

2 cups lukewarm water

3 tablespoons olive oil

2 pinches of salt

Enough dough for 3 or 4 pizzas (depending on the size of your pizza trays).

Fresh yeast

Preparation:

Place flour on a work surface.  Make a well.

Pour half of the water into a small bowl and dissolve fresh yeast.

Dissolving yeast in lukewarm water

Pour dissolved yeast with all its water into the well.  Now, draw in flour from the edge of the well, stirring and gradually adding remaining warm water until a soft dough forms.

 It's difficult to say how much water you need. The quantity can vary every time. It depends on flour and temperature.  Sometimes you may have to add much more water or further flour if your dough is very sticky. 

 Knead your dough, until soft, smooth and elastic, about 10 minutes.

My working hands

   Shape the dough into a ball....

 

 ...and put it into a lightly oiled bowl.  Cover with plastic wrap or towel and let it rise in a warm spot until it doubles in size, about 4 to 5 hours.  The ideal temperature for a good rise must be at least 75 degrees.

When the dough is ready, knock it down with your hand or spoon, then place it onto a well floured surface and knead for a minute and divide into three equal pieces.

Now you're ready to make your favorite pizza.

Note:  Only experience will teach you how to work well and measure out the right amount of water.