Preparation Time
4 hours
Waiting Time
Difficulty Level


To prepare the dough for your Bao pizza, crumble fresh brewer’s yeast into a bowl. Add some water, stir the mixture, and let it rest for a few minutes. Pour the rest of the water into a jug, dissolve the salt in it, and add the oil. Place the flour and yeast in a bowl and pour in the wet ingredients from the jug. Start mixing everything by hand. Leave the mixture on an oiled surface, so the dough will not stick. Put some oil in your hands and start kneading from the outer edges (you take the dough and fold it towards the center). Repeat this process several times. Form into a smooth ball and place in a large oiled bowl. Cover the bowl with a plastic wrap or a towel and let the dough rise for at least 3 hours at a temperature of 30-32°C. For optimal rising, make sure that the dough does not get air and make sure that the room temperature does not exceed 40°C. Once the dough has tripled in size, you can roll it out. Brush olive oil down the middle of the sheet, including the edge. Then fold the pizza in half and smear the top with oil. Preheat the oven to maximum and bake until golden. The Bao pizza is ready for you to fill it as you like.

Chef: Giorgio Manganiello




  • Bowl
  • Baking pan