All-Purpose Dough
Directions
- 1In a bowl, mix 1000g bread flour, 20g salt, 5g yeast and 750g water to make a 75% hydration dough.
- 2Knead the dough until smooth and place in the fridge overnight to ferment.
- 3The next day, divide the dough into pieces, shape into balls, and let them proof for 1-2 hours.
- 4Shape one dough ball into a thin circle. Add pizza sauce, mozzarella, and basil. Bake in a pizza oven for Neapolitan pizza.
- 5Take another ball, roll it out slightly thicker than the pizza. Cook in a pizza oven for pita bread.
- 6Roll another dough ball into a flat circle, coat it with sesame seeds and fry in a pan with oil on both sides for sesame pancakes.
- 7Shape a dough ball into a long roll, let it proof a bit longer, make scores on top, and bake in an oven for a crispy long roll.
Ingredients
- 1000 g bread flour
- 20 g salt
- 5 g yeast
- 750 g water
- 1 serving pizza sauce
- 1 serving mozzarella
- 1 serving basil
- 1 serving sesame seeds
- 1 serving oil
Equipment
mixing bowlkitchen scalerefrigeratorbaking sheetpizza peelpizza ovenrolling pinfrying pan
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