bread dough

A food processor quickly develops gluten, while oil and sugar keep the crust tender, for that perfect New York-style pizza chew.

Basic New York-Style Pizza Dough Recipe

bread flour,

sugar (15 grams; about 1 1/2 tablespoons)

kosher salt (10 grams; about 1 tablespoon)

yeast,

lukewarm water (420 grams; about 1 3/4 cups)

Combine flour, sugar, salt, and yeast in bowl of food processor. Pulse 3 to 4 times until incorporated. Add olive oil and water. Run food processor until mixture forms ball that rides around the bowl above the blade, about 15 seconds. Continue processing 15 seconds longer.

Transfer dough ball to lightly floured surface and knead once or twice by hand until smooth ball is formed. It should pass the windowpane test. Divide dough into three even parts and place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Place in refrigerator and allow to rise at least 1 day, and up to 5. Remove from refrigerator, shape into balls, and allow to rest at room temperature for at least 2 hours before baking.

Kneading the dough to make this flatbread recipe is a fun and much-loved task for little ones. Super-tasty, super-fun!

Easy flatbreads

flour

baking powder

350 g natural yoghurt

garlic

fresh soft herbs,

g unsalted butter

This quick and easy No Knead Bread has an artisan crispy crust that&#039;s extra soft and tender inside.

No Knead Bread

all-purpose flour

coarse sea salt (*see note)

active dry yeast ((or instant yeast))

water ((about 110 degrees F))

In a large mixing bowl, combine flour, salt and yeast. Pour in warm water and stir with a wooden spoon until well combined. The dough will be sticky, but that’s how we want it!

Cover the bowl with plastic wrap and allow to rise on your counter, at room temperature, for 6 - 15 hours (I either make it first thing in the morning to bake later for dinner, or make it the night before and let it rise overnight).

&nbsp;Heat oven to 450 degrees F.

Lightly flour your hands and a work surface and scoop dough out onto floured surface. Shape the dough into a ball, the best you can. Sprinkle a tiny bit of flour on top of the dough ball and place it on a piece of parchment paper. Cover the dough lightly with plastic wrap.

Place an empty cast iron pot, with the lid ON it, into the preheated oven (450 degrees) for 30 minutes. (IF YOU DON’T HAVE A CAST IRON POT, read above in the post for instructions to use a baking sheet).

Once the pot is hot, remove it from the oven. Remove the plastic wrap off of the dough ball and carefully lift the parchment paper with the dough ball on it, up and into the hot pot. Cover with lid and return pot to oven to bake for 30 minutes.

After 30 minutes, remove lid from pot and continue baking, uncovered for 12-15 minutes. Remove from oven and allow bread to cool on a wire cooling rack.

Store bread in an open paper bag, to ensure the crust stays crispy.

Store leftover bread on the counter for up to 1 week.

Baked (and cooled) loaves of bread can be frozen for up to 3 months.

https://content.jwplatform.com/videos/nJw8EOEl.mp4

A step-by-step tutorial for making No Knead Bread.  This quick and easy bread dough recipe has just four ingredients and makes homemade artisan bread without kneading!

The longer the dough for this sweet fruit bread stays in the fridge the better the flavour - perfect with a cup of tea

Sticky date buns

tsp caster sugar

sachets fast-action dried yeast

00 flour, sponge flour

milk

melted, remainder very soft

egg,

date

light soft brown sugar

icing sugar, for dusting (optional)

Up to 3 days before you want to bake, mix the caster sugar, yeast, 400g of the flour and 1 tsp salt in a big bowl. Whisk together the milk, melted butter and egg, then tip into the dry ingredients and mix with a wooden spoon. Cover with buttered cling film and put in the fridge at least overnight or for up to 3 days.

When you’re ready to make the buns, put the dates in a bowl and pour over just enough boiling water to cover. Leave to soak for 15-20 mins. Drain, pat dry, stone and chop.

Mix the remaining flour into the dough. Use your hands to bring the dough together, then tip out onto a lightly floured surface and lightly knead. Roll out with a little more flour to a large rectangle, about 50 x 30cm, with one of the short sides facing you. Spread over three-quarters of the soft butter, then sprinkle over three-quarters of the brown sugar. Fold the bottom third of the dough up and over the middle third, then the top third down over the other two.

Heat oven to 180C/160C fan/gas 4. Rotate the dough 90 degrees, or a quarter turn one way. Roll out again to a similar-sized rectangle as before, this time with one of the long edges facing you. Spread over all but 1 heaped tsp of the remaining butter, scatter over the remaining brown sugar, and sprinkle over the dates. Roll up tightly like a Swiss roll from one of the long edges. Trim the ends a tiny bit, and slice into 12 roughly even portions. Lightly butter the holes of a muffin tin with the reserved butter, then push a roll, cut-side up, into each hole.

Bake for 50 mins until golden and risen. Remove from the tin while warm, so they don’t stick. Dust tops with icing sugar, if you like, or serve sticky-bottom up.

Trust me, once you see how simple and tasty this pizza dough recipe is you won't want takeaways

Basic pizza

800 g strong white bread flour

200 g fine ground semolina flour flour

level teaspoon fine sea salt

x 7 g sachets of dried yeast

golden caster sugar

basil

olive oil

x plum tomatoes

mozzarella cheese

When it comes to Easter, you can’t beat indulging in a lovely, sticky hot cross bun. Give this recipe a go – I promise you’ll never buy the shop bought versions again.

Hot cross buns

200 ml semi-skimmed milk

unsalted butter

mixed spice

cinnamon

nutmeg

sugar

stem ginger

plain flour

55 g sultanas or raisins

g cranberries

mixed peel

runny honey

This six-in-one recipe just might be the world&#039;s most versatile dough! Use it for bread, pretzels, pizza, and more!

Crazy Dough For Everything

tsp sugar

tsp active dry yeast (or 1 tsp instant yeast)

tsp baking powder

tsp salt

yogurt

In a small bowl, stir together the lukewarm milk, sugar, and yeast. Let stand for 15 minutes until the yeast activates and becomes foamy and starts expanding.

In a large mixing bowl, combine the flour, baking powder, and salt.

In a separate bowl, combine the yogurt and the egg.

Add the activated yeast mixture and the yogurt-egg mixture to the dry ingredients. Using a fork, stir everything together until it forms a loose, sticky dough. (If the dough is too dry, add a little bit of milk or water. If it is too soft, add just a little bit of flour.)

Gently fold the dough into a rough ball, then cover the bowl tightly with cling wrap and a tea towel and place in a warm spot to proof for 2 hours. (It should roughly double in size.)

Use the dough immediately, or store in your fridge for up to 4 days (or your freezer for longer.)

Learn to knead a basic bread dough for a white sandwich loaf. This simple step-by-step process will make your basic bread dough recipe easy.

Stepwise Basic Bread Dough Recipe

400 gm All Purpose Flour

gm Instant Yeast

Sugar

Salt

200 ml Luke Warm Water (1/2 cup = 120 ml)

tsp Butter (You can use Oil as well)

Take a dry bowl, add yeast, sugar and lukewarm water and stir it well.

Cover the mixture and keep it in a dry place for about 15 min or till the yeast gets activated as shown in the pic below.

Activating the Yeast

Take a fresh bowl of a large size. Add all purpose flour and salt.

Add the activated yeast to the flour and mix it well.

Making the Dough

Initially the dough will be sticky. Time to show your muscles.

Take a little bit of butter/ Oil on your hands and knead the dough for about 7 to 10 minutes using pull and fold method. The dough will still be a little sticky, but will become very soft.

Kneading Process

Place the dough into a greased pan and cover it with a cling wrap or kitchen towel.

Keep this pan in some warm place until the dough doubles in the volume.

First Rise

Once the dough doubles in volume take it out on a lightly dusted surface, dusted with flour, Punch it to release the air and knead it for another 5 minutes.

You now need to shape the bread in a desired shape. You can visit my list of recipes to see various shapes of bread you can bake.

Finally shape it in a desired shape, cover it with a clean wrap and keep it for the second rise.

Second Rise

Everyone loves garlic bread, and as you’d expect, this version totally over delivers. Soft, spongy and with the crunchiest backsides you’ve ever seen, as well as being bombed with pungent garlic butter – what’s not to love? One of my favourite ways to eat this is simply with a massive green salad for lunch, but of course the great thing about garlic bread is that it can be a side for many things – chilli, pasta, soup, part of a picnic – you name it.

Tear ‘n’ share garlic bread

x 7 g sachet of dried yeast

g breadcrumbs

unsalted butter (at room temperature)

lemon

fresh flat-leaf parsley (30 grams)

cayenne pepper

Authentic Neapolitan Style Italian Pizza Dough Recipe! Chewy and crisp this is the type of pizza you get when you are in Naples. The pizza dough you've been waiting for is here! Jordan, my husband, is the real master behind perfecting this dough. Neapolitan pizza is largely defined by its pillowy, chewy crust. It is unique and recognizable at first glance by the slightly charred bubbles and puddle of red sauce with circles of white melted mozzarella and fresh green basil leaves. There you have it, the icon Italian flag colors painted in one the most memorable images to Italian cuisine- "la pizza Napoletana". From my heart and cucina to your table, I hope you enjoy this recipe time and time again. A true taste of Italia to your table. You will  hear the voices of the Italians saying, Mangia! Mangia! (eat!) after you make this pizza, pizza, pizza the authentic way! Enjoy. 

Authentic Neapolitan Pizza DOUGH RECIPE

kg – 35 oz Pizza Flour, Tipo 00

salt

dry yeast

Pour water and add salt into a large mixing bowl. Mix well with your hands to help dissolve the salt. Add 100g (10% flour) to the water and mix it through with your hands until the flour dissolves. This will result in a crepe/pancake consistency. Next, add the yeast to the salt, water, and flour mixture helping it melt in the water using your fingers. Mix with your hands until completely combined.

 Important: start adding the flour a little at a time. Add flour with one hand and mix to combine with your other hand as you go. Scrape the sides of the bowl to make sure no flour is wasted. 

Once the dough has started to come together really well, flip it out on to a bench and start to knead it with both hands absorbing all the remaining flour. Keep working the dough until you find it has come together and has a smooth consistency. Knead the dough by stretching it and fold it over itself to strengthen the gluten strands, and to add air into the dough. But be careful not to stretch the dough so much that it tears. This will develop the gluten in the dough, and make it elastic and stretchy. The kneading process will take around 15-20 minutes. To check if your dough is ready to rest: press down on the dough ball with one finger and if it bounces back, chances are, it’s ready!

Once ready, place the dough aside to rest on a flat surface, covering it with a damp cloth so it doesn’t dry out. Leave this to rest for at least 2hr.

Once 2hr have passed, it’s time to make your dough balls. To do this, cut a piece of your dough and weigh it on a scale aiming for 250g/8.8oz. You should have about 8 dough balls. To make the dough ball, the easiest way, "pinch and tuck method": place small dough chunk on floured surface push down on four corners of the dough with thumb and index fingers.  Pinch thumb and index finger together grabbing the dough. Lift the dough up off the floured surface and tuck and pinch the corners together on the underside of the dough. As you do this, the dough on the upward facing portion should stretch creating a smooth surface. Place the pinched side facing down on the floured surface and rotate the dough a quarter turn. Repeat 4-5 times until a nice ball has formed

Once you have made the dough balls, place them in a flat surface air tight container. Leave this in an ambient location with a temperature between 60.8 degress F – 64.4 degrees F for 24hr. IT IS WORTH THE WAIT! 

After 24hr your dough balls should have risen and are ready to use. Sprinkle flour on to the bench, placing the dough on top and starting an inch from the bottom and working your way an inch from the top, press down using your fingers. Then stop, turn it over and repeat until you have a small round base with a “cornicione” (crust).

Gently stretch this by then picking up the dough and slightly stretching it onto one forearm then flipping it onto the bench. Repeat this before shaping it into a circle and then resting it on your bench.

 Heat Oven to hottest setting 550 degrees F with pizza stone in the middle rack, or heat your professional pizza oven to 750-900 degree F. If using your regular oven, let it heat for 30 minutes with the stone to get the stone really hot. 

Add tomato puree as desired onto the flattened dough and put pizza in the middle rack of the oven on a pizza stone, baking at 550 degrees F. about 10-15 minutes. If using a real high heat pizza oven of 900 degrees F the cooking time is 5 minutes. Add the fresh mozzarella half way into the baking time in the regular oven. Other ingredients such as extra virgin olive oil and basil should be added at the end of cooking about 1 minute before taking out of the oven, or simply add after baking. If desired you can add the fresh mozzarella after the pizza and sauce are completely done cooking and the cheese will remain "fresh".  MANGIA! MANGIA! (EAT!)

Best pizza ever! We made this for a Christmas party with little cousins and it was so much fun! And then to top it off, everyone decided it was the best pizza they have ever had.  You can’t buy something that delicious.  We added a little olive oil and Maldonado salt to the crust, I couldn’t stop eating.

An authentic taste of Italy in your home!

These require a little patience, but you just cannot beat a homemade crumpet. Making your own butter is optional, but it’s surprisingly simple and satisfying to do.

Classic crumpets

yeast

caster sugar

300 g strong white flour

½ teaspoon bicarbonate of soda

vegetable oil

350 ml double cream

Wholewheat maple cinnamon buns

185 ml unsweetened almond milk

dried active yeast

maple syrup

flaxseed

coconut oil

g wholegrain flour

160 g plain white flour

pecan nuts

bananas

medjool dates

almond milk

75 g icing sugar

https://www.youtube.com/watch?v=5HU_IRh9pVs

For all you morning gym-goers this healthy protein bread is a great portable breakfast that will help with muscle repair and growth.

Super-food protein loaf

extra virgin olive oil

250 g gram flour

g almonds

g linseeds

g seeds, pumpkin

rosemary

eggs

Marmite optional

https://www.youtube.com/watch?v=GHf6JyWM9jA

Crumbly and perfectly baked, these copycat Thomas English muffins offer a delectable bite that can be eaten as it is or with tasty eggs.

Thomas English Muffins Recipe (Copycat)

lb all-purpose

oz butter

Step 1.1

Sift the flour and salt into a bowl and leave in a warm place.

Step 1.2

Dissolve the yeast and sugar in warm milk. Let froth, then mix in the butter. Stir all the liquid into the warm flour and beat well until smooth and elastic. Cover and proof in a warm place for 50 minutes or until doubled in bulk.

Step 1.3

Turn onto a well-floured board and knead, working a little more flour if necessary to make the dough easier to shape. Round up the dough, roll into a thick sausage shape, and slice into 8 to 10 portions, each about 1½ to 1¾-inch thick.

Step 1.4

Shape each into a round with straight sides. Put onto a greased baking sheet. Cover and put in a warm place to proof for 30 to 40 minutes or until springy to the touch. Leave room for expansion and be careful not to over-proof.

Step 1.5

Warm and grease the bakestone lightly. Lift the muffins carefully onto the bakestone and cook over very moderate heat for 8 to 10 minutes until pale gold underneath. Turn and cook the other side. Wrap in a cloth and keep warm if cooking in batches.

Step 1.6

To serve, insert a knife in the side, pull the top and bottom slightly apart, and insert slivers of butter. Enjoy!

Authentic Neapolitan Style Italian Pizza Dough Recipe! Chewy and crisp this is the type of pizza you get when you are in Naples. The pizza dough you've been waiting for is here! Jordan, my husband, is the real master behind perfecting this dough. Neapolitan pizza is largely defined by its pillowy, chewy crust. 

Once 2hr have passed, it’s time to make your dough balls. To do this, cut a piece of your dough and weigh it on a scale aiming for 250g/8.8oz. You should have about 8 dough balls. To make the dough ball, the easiest way, "pinch and tuck method": place small dough chunk on floured surface push down on four corners of the dough with thumb and index fingers. 

Pinch thumb and index finger together grabbing the dough. Lift the dough up off the floured surface and tuck and pinch the corners together on the underside of the dough. As you do this, the dough on the upward facing portion should stretch creating a smooth surface. Place the pinched side facing down on the floured surface and rotate the dough a quarter turn. Repeat 4-5 times until a nice ball has formed

Once you have made the dough balls, place them in a flat surface covered in plastic wrap, or air tight container. Leave at room temperature for 24hr. IT IS WORTH THE WAIT! 

After 24hrs your dough balls should have risen and are ready to use. Sprinkle flour on to the bench, placing the dough on top and starting an inch from the bottom and working your way an inch from the top, press down using your fingers. Then stop, turn it over and repeat until you have a small round base with a “cornicione” (crust).

Best recipe ever, and I’ve tried a few. I love how Elena sees into the future and anticipates my questions like which yeast and flour to use and how to put the dough balls in air tight containers. My kids love “making” pizza, usually just putting toppings on at the end, but I will take what I can get for such an awesome product at the end. You realize when you take that first bite that all the details go so far in the end.

This is a recipe straight from Italy. If you want to make authentic pizza Napoletana at home this is your one stop recipe for detailed step by step instructions  to get you the result you desire. Enjoy!

This pizza dough is heavenly! Amazingly fluffy and tender with a crispy exterior that melts in your mouth!

Making pizza again this weekend and this is our family go-to recipe!!

I always look forward to thin crust pizza when I go to Italy, and I miss them when I come back. Our pizza's made with your pizza dough brings me right back to warm summer evenings in Italy. Wonderful!!

Delicious!  I never thought I would make that picture perfect Neapolitan pizza but with this recipe I did. I added fresh ricotta dollops and it was amazing.

Great recipe, this my 5th time and it had produced great pizza every time!! Well worth the time and energy!

I’m not normally one to leave reviews, but this was SO good! I wanted to try just crushed tomatoes as the sauce so I could focus more on the flavor of the dough and I was amazed by how yummy it was! Will definitely save this recipe for later. Thank you for the great recipe!

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Top Tags

Basic New York-Style Pizza Dough Re...

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Basic pizza

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Authentic Neapolitan Pizza DOUGH RE...

Classic crumpets

Wholewheat maple cinnamon buns

Super-food protein loaf

Authentic Neapolitan Pizza DOUGH RE...

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Top 19 bread dough recipes from across the web

The most viewed bread dough recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Basic New York-Style Pizza Dough Re...

Easy flatbreads

No Knead Bread

Sticky date buns

Basic pizza

Hot cross buns

Crazy Dough For Everything

Stepwise Basic Bread Dough Recipe

Tear ‘n’ share garlic bread

Authentic Neapolitan Pizza DOUGH RE...

Classic crumpets

Wholewheat maple cinnamon buns

Super-food protein loaf

Authentic Neapolitan Pizza DOUGH RE...

Eggo Waffles Recipe (Kellogg&#8217;...

Lembas Bread Recipe

How To Make Bread Dough in Bread Ma...

Artisan Bread Dough Recipe

The most viewed bread dough recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Eggo Waffles Recipe (Kellogg’...