Pizza yeast - 100 g

Reliable dried baker's yeast for pizza baking.

Advantages:

• shorter dough kneading time
• increased dough stretchability, which is desirable when making pizza dough
• does not make the dough rise very much, but at the same time guarantees an attractive taste
• ideal for pizza, focaccia, they are also suitable for baking bread and various types of sweets.

Ingredients:

- 300 g wheat flour (preferably type 00)

- 1 teaspoon of salt

- 4 g dried Browin yeast

- 2 teaspoons of olive oil

- 200 ml lukewarm water

Recipe:

Put the flour, salt and yeast in a bowl. Mix everything gently. Slowly add lukewarm water. Knead for 10 minutes on a floured work surface or pastry board, until the dough is uniform and elastic (the dough starts to come away from the sides of the bowl).

Then briefly knead the dough again with olive oil. Cover with a clean cotton cloth and let rise for 30-45 minutes (the dough will double in volume) in a warm place.

Once risen, dust the dough with flour, roll it out and shape it into a thin pancake.

Then bake with your favourite toppings for about 10-15 minutes at 250°C.