Pizza dough – Italian recipe

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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…

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19 Responses

  1. Christine HjorthOctober 21, 2013 at 4:01 amReply

    buy some ;-D

  2. FRANK LERCARAOctober 21, 2013 at 4:48 amReply

    I do not mine taste the pizza

  3. yellowsaffronOctober 21, 2013 at 5:38 amReply

    Four

  4. yellowsaffronOctober 21, 2013 at 5:52 amReply

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

  5. yellowsaffronOctober 21, 2013 at 6:37 amReply

    all-purpose

  6. yellowsaffronOctober 21, 2013 at 7:26 amReply

    yes

  7. yellowsaffronOctober 21, 2013 at 7:50 amReply

    All purpose flour

  8. yellowsaffronOctober 21, 2013 at 8:50 amReply

    Yes

  9. borg2103October 21, 2013 at 9:38 amReply

    My pizza dough did not come as pliable, but it did rise. Would it still be good?

  10. Dada JammyOctober 21, 2013 at 10:04 amReply

    I can’t find yeast what should i do?

  11. MissMiccyOctober 21, 2013 at 11:04 amReply

    lol ouch!

  12. blueberrykisses2youOctober 21, 2013 at 11:13 amReply

    What kind of flour is it?

  13. BurniStrangeOctober 21, 2013 at 12:06 pmReply

    I’ve found the info on your amazing app! 480 degrees for 15-20 minutes 🙂 just in case anyone else was wondering.

  14. BurniStrangeOctober 21, 2013 at 12:17 pmReply

    How long do you cook the dough for and at what temp setting?

  15. Gina SanchezOctober 21, 2013 at 12:30 pmReply

    OMG!! Deborah, I love to do all this work with Dough.. Thanks for the Best Pizza Dough… I have found yours to be the Best. Thanks will be looking at your website now on for great Italian Recipes. Thanks again

  16. VU TRONG KHANGOctober 21, 2013 at 1:29 pmReply

    Can we use eggs

  17. Krzysztof P.October 21, 2013 at 1:53 pmReply

    I really like that lady who is cooking. So positive!:)

  18. finn6861October 21, 2013 at 1:55 pmReply

    I am struggling with this also.But I don’t think the change from fresh to dry can be done just changing the yeast amounts without also changing the amount of water in recipe.I am very new with this & learning but I think fresh yeast requires less water in the recipe because it contains water & may change the consistency of the dough-If you’re just starting out -like me-this is very hard to gauge unless given correct original measures.

  19. finn6861October 21, 2013 at 1:58 pmReply

    I am in US & I have been having some problems with measure conversions.I think I have the fresh/dry yeast thing(which also changes water measure) figured-but I have recently found that TB-tsp measures are also different in Europe from America-At least UK, not sure yet about Italy.What I found is:UK 1TB=15ml – Australia 1TB=20ml with 15ml again for New Zealand.For Italy I don’t know.This has become quite a problem with global recipe sharing.ML or weight would be much better.

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