Easy Dough Recipe – All Purpose Dough
This Easy Dough Recipe is one I think every home baker needs in their arsenal. The dough bakes up beautifully soft, holds its shape, and works for so many different things. Mix it in about 15 minutes, refrigerate overnight, and pull out what you need when you need it.
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Best Easy Dough Recipe You’ll Ever Make
This recipe gives you a true all-purpose base dough that’s ready for almost any bread project. The ratios are dialed in for a dough that proofs predictably and stretches without tearing. It bakes up with the soft interior and light crust you want every time.
The key here is using a food scale to weigh your ingredients. This gives you the same consistent result every single batch, no guessing required. I’ve made this recipe dozens of times, and it delivers every single time.
If you love baking from scratch, check out my homemade puff pastry dough tutorial. I also have an easy homemade brown sugar recipe and a quick Bisquick biscuit recipe for busy nights.
Here’s everything you’ll need for this easy dough recipe. Amounts are listed in the recipe card below.
- All Purpose Flour: The backbone of this dough, providing structure.
- Water: Warm to 90 degrees F to activate the yeast without killing it.
- White Granulated Sugar: Feeds the yeast to help the dough rise properly.
- Olive Oil: Adds moisture and keeps the dough soft and pliable.
- Salt: Essential for flavor and also regulates yeast activity.
- Active Dry Yeast: The leavening agent that gives the dough its light, airy texture.
Substitutions and Variations
This basic yeast dough is very flexible. Here are a few easy swaps and ideas to try.
- Vegetable oil – Works just as well as olive oil if that’s what you have on hand.
- Whole wheat flour – Replace up to half the all-purpose flour for a heartier texture.
- Instant yeast – Use half the amount and skip the initial proofing step.
- Herbs and seasonings – Mix in garlic powder, dried rosemary, or Italian seasoning for flavored dough.
- Honey – Swap in honey for the sugar for a slightly different sweetness and softer crumb.
How to Make Easy Dough Recipe (Step-by-Step Directions)
Step 1: Place the water in a medium mixing bowl, then sprinkle the yeast over the top. The 90 degree F temperature is important. It activates the yeast without killing it.
Step 2: Let the yeast sit for about one minute to begin activating. You’ll notice it starts to look slightly foamy, which means it’s working correctly.
Step 3: Add the sugar, then pour in the olive oil, flour, and salt. Mix everything together until a smooth, cohesive dough forms with no dry spots remaining.
Step 4: Cover the bowl and let the dough rest at room temperature for 45 minutes. Then move it to the fridge and leave it overnight, or at least 8 hours.
Step 5: When you’re ready to use it, pull the dough from the fridge. Let it proof in a warm room for at least 20 minutes. Then shape and use it however your recipe calls for.
- Weigh your ingredients. A food scale gives you consistent results every single time you make this.
- Oil your hands. A little olive or vegetable oil prevents sticking without toughening the dough.
- Divide before proofing. If you need separate portions, split the dough before the rest period for best results.
- Don’t rush the cold proof. The overnight fridge rest develops flavor and makes the dough much easier to shape.
- Let it warm up first. Refrigerated dough needs at least 20 minutes in a warm room before shaping.
Common Mistakes to Avoid When Making Easy Dough Recipe
- Using water that’s too hot. Water above 110 degrees F kills the yeast. Stick to the 90-degree F target for reliable results.
- Skipping the proof time. Under-proofed dough bakes up dense and tough. Give it the full time it needs.
- Measuring flour by volume. Scooping compresses the flour and throws off the ratio. Use a scale instead.
- Using the dough straight from the fridge. Cold dough is stiff and hard to work with. Let it rest at room temperature first.
- Not covering the dough. An uncovered dough forms a dry skin on top, which can cause uneven texture when baked.
How to Store
- Storage: Keep the dough in an airtight container in the refrigerator for up to 5 days.
- Freezing: Divide into portions, wrap each piece tightly in plastic wrap, and freeze for up to 3 months.
- Reheating: Thaw frozen dough in the fridge overnight, then let it rest at room temperature for 20 minutes before shaping.
Serving Suggestions
This dough is my go-to starting point for so many recipes. I love using it to make a pepperoni calzone with pizza sauce dip for dinner on weeknights. It’s also perfect for homemade hot pockets and Little Caesars crazy bread.
Easy Dough Recipe FAQs
Yes. Skip the overnight chill and let it proof at room temperature for 2 hours instead. It will still work well for most bread projects.
Stored in an airtight container, this dough keeps in the refrigerator for up to 5 days. You can also freeze it for up to 3 months — just divide it into portions first, wrap each piece tightly in plastic wrap, and thaw overnight in the fridge before using.
Yes. Use the same amount — instant yeast doesn’t need to be dissolved in water first, so you can add it directly to the dry ingredients. Your rise times may be slightly shorter, so keep an eye on the dough.
Other Homemade Kitchen Staples to Try
- Make my homemade alfredo sauce to serve over fresh pasta for a quick, satisfying dinner.
- This homemade vegetable stock adds so much depth to soups and stews.
- My homemade powdered sugar recipe is a pantry essential you’ll reach for all the time.
- Whip up a batch of white gravy mix to keep on hand for quick weeknight dinners.
- Save this brown gravy mix recipe as an easy base for countless savory dishes.
Final Thoughts
This easy dough recipe is one I come back to again and again because it just works. It’s simple, reliable, and endlessly useful in the kitchen. Give it a try and let me know what you make with it in the comments below!
Easy All Purpose Dough
Equipment
- Digital kitchen scale
- Medium or large mixing bowl
- Wooden spoon or dough whisk
- Plastic wrap or clean kitchen towel
Ingredients
- 680 grams all-purpose flour
- 450 grams warm water about 90°F
- 20 grams granulated sugar
- 20 grams olive oil
- 15 grams salt
- 7 grams active dry yeast
Instructions
- Pour the warm water into a medium or large mixing bowl. The water should be approximately 90°F.
- Sprinkle the active dry yeast over the water and let it sit for about 1 minute.
- Add the granulated sugar and stir gently.
- Add the all-purpose flour, olive oil, and salt.
- Mix the ingredients together until a cohesive dough forms and no large pockets of dry flour remain.
- Cover the bowl with plastic wrap or a clean kitchen towel.
- Let the dough rest at room temperature for 45 minutes.
- Transfer the covered dough to the refrigerator and allow it to rest for at least 8 hours or overnight.
- When ready to use, remove the dough from the refrigerator and let it sit in a warm place for at least 20 minutes before shaping.
- Shape and use the dough as needed for pizza crust, rolls, baguettes, soft pretzels, or your preferred recipe.
Notes
Nutrition Information
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