Are you ready to master a single dough recipe that can magically transform into both mouthwatering pizza and delectable bread? This three-cup wonder is about to become your new kitchen superhero! Whether you're a novice baker or a seasoned pro, this simple yet incredibly versatile recipe will revolutionize your home cooking, giving you the power to create restaurant-quality pizzas and bakery-style bread with just a few basic ingredients and some culinary magic.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 1 batch
Ingredients
- 3 cups all-purpose flour
- 1 cup warm water
- 1 packet active dry yeast
- 1 teaspoon salt
- 1 tablespoon olive oil
Instructions
- In a small bowl, dissolve the active dry yeast in warm water (around 110°F/43°C). Let it sit for 5-10 minutes until the mixture becomes foamy and activated.
- In a large mixing bowl, combine the all-purpose flour and salt. Create a well in the center of the dry ingredients.
- Pour the activated yeast mixture into the well of the flour. Add the olive oil to the mixture.
- Using a wooden spoon or your hands, gradually mix the ingredients together until a shaggy dough begins to form.
- Transfer the dough onto a lightly floured surface and begin kneading. Knead for 8-10 minutes until the dough becomes smooth, elastic, and no longer sticky.
- Place the kneaded dough in a lightly oiled bowl, turning it to coat all sides with oil. Cover the bowl with a clean kitchen towel or plastic wrap.
- Allow the dough to rise in a warm, draft-free area for approximately 1 hour, or until it has doubled in size.
- Once risen, punch down the dough to release air bubbles. At this point, you can either shape it for pizza or continue preparing it for bread.
- For pizza: Roll out the dough on a floured surface to your desired thickness and add toppings. For bread: Shape the dough into a loaf and place in a greased bread pan.
- If making pizza, bake at 450°F (230°C) for 12-15 minutes. If making bread, bake at 375°F (190°C) for 25-30 minutes until golden brown.
- Remove from oven and let cool for 5-10 minutes before slicing or serving.
Tips
- Water Temperature is Crucial: Ensure your water is exactly between 105-115°F (40-46°C) to activate the yeast perfectly without killing it.
- Kneading Technique Matters: Don't rush the kneading process. A full 8-10 minutes develops the gluten, giving your dough that perfect elastic texture.
- Rising Environment: Choose a warm, draft-free spot like near a preheating oven or inside a turned-off oven with the light on to help your dough rise consistently.
- Flexibility is Key: This recipe is a blank canvas! Feel free to add herbs to the dough or experiment with different toppings for pizza.
- Resting is Important: Always let your baked pizza or bread rest for a few minutes after cooking to allow the structure to set and improve texture.
Nutrition Facts
Calories: 160kcal
Carbohydrates: 30g
Protein: 4g
Fat: 2g
Saturated Fat: g
Cholesterol: 0mg
