1 tablespoon (15gr) yeast
2¾ cups (210ml) lukewarm water (90-105 °F or 32-40 °C)
2¾ cups (440gr) all-purpose flour
1 teaspoon (5gr) salt
1 tablespoon (15gr) extra virgin olive oil
• In a small bowl, dissolve the yeast in the water and let stand until slightly foamy on top, about 10 min.
• In a bowl, stir together the flour and salt and add the yeast mixture. Stir until a dough forms.
• Transfer the dough to lightly floured work surface. Using the hell of your hand, knead the dough until it is smooth and elastic, bout 10 min. if it is necessary while working sprinkle additional flour on the work surface.
• Brush the inside of a large bowl with the olive oil and place the dough in it. Cover with plastic wrap and let rise at room temperature until doubled, about 1-2 hours.
• Turn the dough light floured work surface. Punch the dough down and using your hand, begin to press it out gently into the desired shape. The desired thickness is about 6mm for a crusty pizza base and 12mm for softer one.
• When your dough ready transfer it to a baking stone or baking sheet, cover with kitchen towel and let rise again until almost doubled, 20 min.
• Top and bake as directed in the individual recipes.
For your information 650gr dough, is enough for a 30cm thin crust pizza or 23cm thick crust pizza.
There are a couple of reasons bread won't rise:
1. Yeast is living and needs to be fresh. Make sure the date on the package has not expired. Proof any type of yeast before using.
2. Salt kills yeast. It should be added with the flour, but not with yeast dissolved in the liquid ingredients.
3. Yeast can be killed by hot water and only lukewarm water should be used. Sprinkle the yeast granules (active dry) or crumble (cake) over the surface of 110 - 115 F degrees liquid, preferably water; no more and no less, as measured by an Instant Read or Candy Thermometer.
4. The room is too cold. Cold retards rising. The dough should be left in a warm (75 degrees F and 85 degrees F is ideal) draft-free place to rise. Some tips as to where.
5. A rainy or stormy day: when the barometric pressure is low, you'll find that your bread will rise more quickly. This is because the dough doesn't have as much air to "push" against.
6. Too much or too little kneading: Kneading is a process that develops and strengthens the gluten in the dough. Knead for a full 8 - 10 minutes. I use a timer to help me keep track of the time. If not done correctly, the structure of the bread will be under- or over-developed.