Easy All Purpose Dough
This Easy All Purpose Dough is a versatile homemade dough perfect for pizza, rolls, baguettes, soft pretzels, and more.
Servings: 40 ounces
Calories: 69kcal
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
Sticky dough is normal: This dough is intentionally tacky — resist adding extra flour during mixing, which will make the baked result denser and tougher.
Check that your yeast is alive: After sprinkling yeast over the warm water, it should look foamy or bubbly within 5–10 minutes — if it doesn't, start fresh with new yeast rather than wasting the rest of the ingredients.
Bread flour gives a chewier result: Swapping in bread flour (higher protein content) produces a more structured, chewy crumb that holds up especially well for pizza and baguettes.
Score loaves before baking: For baguettes or a round loaf, make a shallow slash across the top with a sharp knife or lame before baking — this lets steam escape and helps the bread rise evenly in the oven.
Make a double batch: This dough freezes beautifully, so making twice the amount and freezing half in portions saves significant prep time on your next baking day.
Nutrition
Serving: 1ounce | Calories: 69kcal | Carbohydrates: 14g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Sodium: 146mg | Potassium: 20mg | Fiber: 1g | Sugar: 1g | Vitamin C: 0.001mg | Calcium: 3mg | Iron: 1mg