Fresh yeast or dry yeast for pizza dough?

Both work. As a practical rule, use roughly half as much dry yeast as fresh yeast, then adjust for time and room temperature.

How long should pizza dough ferment?

For flavor and structure, plan around 24 hours when possible. The exact timing depends on flour, yeast amount, hydration, and temperature.

When should pizza dough balls be shaped?

For home baking, shaping the balls the evening before and resting them cold gives the dough time to relax.

Ulli Haus

Pizzateig FAQ

Dough answers, kept short.

A quiet version of the old Ulli Haus pizza dough FAQ, rewritten for people looking for practical answers before they book a workshop or start a batch.

Questions

Fresh yeast or dry yeast?: Both work. As a practical rule, use roughly half as much dry yeast as fresh yeast, then adjust for time, temperature, and the flour you are using.
How long should pizza dough ferment?: If you can, give it around 24 hours. Longer, cooler fermentation usually gives better aroma, better extensibility, and less of that blunt yeast taste.
Can fermentation be faster?: Yes. More yeast and warmer dough will move things along. The tradeoff is flavor and structure. Fast dough can work, but it is less forgiving.
When should I shape dough balls?: For home baking, shape the balls the evening before and rest them in the refrigerator. They relax, become easier to stretch, and behave better under your hands.
How much dough per pizza?: It depends on the style and diameter. For a pizza around 30 cm, the old Ulli Haus range was roughly 150 to 380 grams. Thin Roman-style pizza sits at one end, soft Napoletana-style pizza at the other.
Which flour is best for pizza?: Italian Tipo 00 is useful because it is fine and predictable, often with enough protein for a soft but structured crust. Strong local flours can also work well. The best flour is the one you understand.
Can I bake pizza with wholegrain or spelt flour?: Yes. Wholegrain and spelt bring flavor, but they usually make the dough denser and less elastic. Start by blending them with a lighter flour before going all in.
Why does my dough tear?: Usually the dough is too dry, too cold, under-rested, or not developed enough. Let it relax before stretching and avoid forcing it into shape.
Why does pizza stick to the peel?: Too much moisture, too much time on the peel, or not enough flour or semolina under the base. Build the pizza quickly and check that it moves before it goes into the oven.
Do I need a pizza stone?: A stone or steel helps because it stores heat and gives the base a stronger start. A preheated baking sheet can still improve a normal home oven.

Want To Learn It By Hand?

The FAQ is useful. Dough still makes more sense when someone shows you where the tension, heat, and timing live.

Workshop