To make dough, follow these basic steps:
- Activate the yeast by mixing warm water (around 105-115°F), sugar, and yeast together, and letting it sit for about 5 minutes until foamy.
- Combine flour and salt in a large bowl, then add the yeast mixture and stir until a soft dough forms. Use enough flour to make the dough soft but not stiff.
- Knead the dough either by hand or with a mixer until it is smooth and elastic (about 5-6 minutes).
- Let the dough rest and rise in a warm place, covered, until it doubles in size (usually about 1 hour).
- Once risen, punch down the dough and prepare it for baking or shaping for pizza, bread, or other uses.
Additional tips:
- Use warm water to activate yeast well.
- Sugar feeds the yeast and helps it activate.
- Salt is added for flavor and structure but avoid adding it directly to the yeast mixture initially.
- Kneading is key to developing dough elasticity; the dough should pass the "windowpane test" when properly kneaded.
- After resting and rising, the dough can be baked or refrigerated for later use.
This method produces a versatile dough suitable for pizza, bread, or other baked goods.
