How to prepare a quick and delicious yeast test

You’ll need
  • 1 packet of dry yeast (approximately 11 gr),
  • 2-3 cups of high grade wheat flour,
  • 1 teaspoon sugar,
  • 0.5-1 teaspoon spoon salt,
  • 2 cups warm water,
  • 0.5 cup vegetable oil without smell.

To start in one tank you need to thoroughly stir the dry ingredients: 1 cup flour, yeast, salt, sugar. Then pour in heated water (hot water will brew yeast, and cold will not give rise to the dough).


Add the vegetable oil and stir thoroughly again. Once again, knead well with a whisk or fork, as at this stage the dough will still be liquid.


Add 1-2 more cups of flour (perhaps a little more). Mix until the dough becomes such consistency when it is possible to take it in hand. It must become elksy too. After that, it is better to continue kneading with your hands for about 7-10 minutes, so that the dough is not filled with flour, becomes softer and more obedient.


Divide the dough into 2 pieces and spread over bags (a lot of air in bags it is better not to leave, otherwise the dough may not rise) and remove in the fridge. Amazing as it is, there it rises beautifully in about 30-60 minutes.



dough prepared according to this recipe is enough tentatively for 2 pies. The batter always rises well. If a lot of dough is not needed, you can divide the ingredients, for example, into 2 parts. So, for example, one large pizza is enough dough 2 times less.


Have a small life hack: if you decide to make, for example, a pizza on an ambulance, just divide the recipe in half (at the same time 1 tea will suffice spoons of yeast). In order not to wait for the dough to rise in the fridge, you can put it in the microwave and turn on defrost mode for a few minutes (usually enough 3 to 5), there the dough warms up a little and will become softer. Immediately afterwards, it will be possible to roll out, spread out all the pizza ingredients and bake in the oven at about 180 degrees for 20-30 minutes, periodically checking the dough’s readiness on a dry spot toothpick (it’s no secret that the dough is ready when the toothpick remains dry).

Leave a Comment