The Barefoot Cook

Basic Dough


This recipe makes enough dough for two average size pizzas or one loaf of bread.

1 cup lukewarm Water
1 tablespoon or 1 package Active Dry Yeast
2 1/4 to 2 1/2 cups All Purpose Flour
pinch of Sugar
1 teaspoon Salt

In a large mixing bowl, combine water, yeast, 1 cup of the flour and the sugar. Stir until well blended. Set aside to proof for 5 minutes. Once proffed and foamy, add the salt, then begin adding more flour, little by little, until the dough is too stiff to stir. Place the dough on a lightly floured work surface and begin kneading, adding additional flour if the dough is too sticky. Knead until the dough is smooth and satiny, about 10 minutes. Place the dough in a bowl. Cover and let rise at room temperature until doubled in size, about 1 hour. Punch down the dough. Cover and let rise again until double in size, about 1 hour. The dough is now ready to use. If it is to be stored, place in a well sealed container and refrigerate. Will keep for several days in refrigerator.


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