Versatile Dough

Versatile Dough

I used to be apprehensive about making dough using yeast. Something about working with it intimidated me and I never thought I'd be able to activate it properly, let alone turn it into something edible. Fortunately, my dad has been successfully experimenting with different types of breads and pastries for years, and was determined to show me that there is nothing to fear when it came to making dough with yeast. After a few joint dough-making sessions, I can proudly say that I’m now able to produce it consistently on my own (thanks Dad!). The trick is really to get to know yeast, and what it needs to thrive: a warm environment, and food to eat (in this case sugar and flour).

This is my basic, go-to dough recipe for pizzas and other breads, and will be featured in recipes on this site in the future. If you are like I was, struggling with this tiny fungi, I hope that this recipe will help you get over the hump and become a successful dough maker as well.

Versatile Dough

Versatile Dough

Yield

This recipe makes enough dough for 2 quarter-sized pan thin-crust pizzas (9½ inches x 13 inches x 1 inch)

Prep time

Active time:

Total time:

How it's made

1 cup warm water (in-between tepid and hot), straight from the tap is fine

 

Mix together until all flour lumps are broken up.

1 tbsp flour

1 tbsp sugar

 

1 tbsp dry yeast

 

Add to the flour/sugar mixture and stir until all yeast granules are dissolved. Let the yeast mixture sit in a warm place for about 10 minutes. If the oven is preheating, you can leave mixture on top. Alternatively; turn the stove on high for 30 seconds, turn it off again, and then place mixture on stove.

 

3 cups white flour

 

Mix together in a large bowl, or mixer bowl if using a stand mixer.

1 cup whole wheat flour

¼ cup olive oil

1 tsp salt

 

Pour yeast mixture into the flour mixture. Start mixing either by hand, or on the lowest stand mixer speed using the dough hook.

 

1¼ cup water, add slowly (might need slightly less or more)

 

Since the above mixture will be too dry, start adding more water, slowly - about ¼ cup at a time. Keep mixing until the mixture only slightly sticks to your hands, or the dough hook - about 7-10 minutes of mixing.

 

Take the dough out of the bowl, knead it a couple more times, and shape into a ball. Cover with kitchen towel and let stand for 40 minutes. After 40 minutes knead the mixture a few more times, separate into as many portions as you need (E.g. split in half for 2 quarter-sized pan, thin pizza crusts) and shape each into a ball. Cover again with kitchen towel and let stand for another 20 minutes. Done!

Helpful tips

This dough can be stored in the fridge, wrapped in plastic, for a couple of days. It will keep rising in the fridge, so make sure that it’s tightly wrapped. 3 hours before you need to use the dough, take it out of the fridge and let it sit at room temperature.

The dough can also be frozen for up to 1 month. One day before you need to use it, take it out of the freezer and place it in the fridge. Remove from fridge 3 hours before needing to use it. This dough is great for pizza crust, and many other doughy recipes, such as Burger Cups.