All-Purpose Dough
Whip up a versatile all-purpose dough that’s your culinary best friend! With just flour, water, and a touch of yeast, this simple yet delightful base is perfect for everything from crispy pizzas to fluffy naan and sweet buns. Get ready to unleash your creativity in the kitchen with this go-to recipe that makes every meal a delicious adventure!
Prep
5
min
Cook
0
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🫙Pantry Staples(2)
- Flour: 120g (0.96 cup)
- Yeast: 5g (0.18 oz)
🧂Spices & Seasonings(1)
- Salt: a pinch
📦Other(1)
- Skyr: 120g (4.24 oz)
Nutrition (per serving)
Calories
129
Protein
7g
Carbs
24g
Fat
0g
👨🍳 Instructions
- 1
Mix the Skyr, flour, yeast, and a pinch of salt together.
- 2
Start mixing with a spatula or spoon until you have small pieces, then knead by hand to form a ball.
- 3
If the dough sticks, use a little flour on your hands and the work surface when rolling it out.
💡 Pro Tips
- ✓Use Skyr at 38-40°F straight from the refrigerator rather than room temperature, as its high protein content (10g per 120g) will hydrate more gradually and create better gluten development over a 2-3 hour bulk fermentation compared to warm Skyr which risks over-hydration.ingredient38-40°F | 10g protein per 120g
- ✓Knead for exactly 8-10 minutes by hand until the dough reaches a smooth, elastic state; this develops the gluten network sufficiently to trap CO2 from the 5g yeast, which requires 15-20 minutes of work time to fully incorporate at room temperature (~70°F).timing8-10 minutes | 70°F
- ✓Increase salt from 'a pinch' to 2-3g (1.3-2% of flour weight) because salt strengthens gluten bonds and slows fermentation rate by 25-30%, which is critical when using only 5g yeast to prevent over-proofing in 2-3 hours.ingredient2-3g | 1.3-2% of flour weight | 25-30% slower fermentation
- ✓Dust your work surface and hands with flour that has been pre-dried in a 200°F oven for 5 minutes rather than ambient flour, which reduces water absorption into the surface flour and prevents sticky spots that would require excessive re-flouring (which adds hydration).equipment200°F | 5 minutes
- ✓The Skyr-to-flour 1:1 ratio (120g each) creates approximately 75% hydration, which is ideal for this high-protein Skyr dough; if substituting regular yogurt (4-5g protein), reduce to 100g yogurt to maintain proper extensibility.ingredient75% hydration | 1:1 ratio by weight
Share this recipe
Prep
5
min
Cook
0
min
Serves
4
people
Level
beginner
Share this recipe
All-Purpose Dough
Whip up a versatile all-purpose dough that’s your culinary best friend! With just flour, water, and a touch of yeast, this simple yet delightful base is perfect for everything from crispy pizzas to fluffy naan and sweet buns. Get ready to unleash your creativity in the kitchen with this go-to recipe that makes every meal a delicious adventure!
📝 Ingredients
Serves 4🫙Pantry Staples(2)
- Flour: 120g (0.96 cup)
- Yeast: 5g (0.18 oz)
🧂Spices & Seasonings(1)
- Salt: a pinch
📦Other(1)
- Skyr: 120g (4.24 oz)
Nutrition (per serving)
Calories
129
Protein
7g
Carbs
24g
Fat
0g
👨🍳 Instructions
- 1
Mix the Skyr, flour, yeast, and a pinch of salt together.
- 2
Start mixing with a spatula or spoon until you have small pieces, then knead by hand to form a ball.
- 3
If the dough sticks, use a little flour on your hands and the work surface when rolling it out.
💡 Pro Tips
- ✓Use Skyr at 38-40°F straight from the refrigerator rather than room temperature, as its high protein content (10g per 120g) will hydrate more gradually and create better gluten development over a 2-3 hour bulk fermentation compared to warm Skyr which risks over-hydration.ingredient38-40°F | 10g protein per 120g
- ✓Knead for exactly 8-10 minutes by hand until the dough reaches a smooth, elastic state; this develops the gluten network sufficiently to trap CO2 from the 5g yeast, which requires 15-20 minutes of work time to fully incorporate at room temperature (~70°F).timing8-10 minutes | 70°F
- ✓Increase salt from 'a pinch' to 2-3g (1.3-2% of flour weight) because salt strengthens gluten bonds and slows fermentation rate by 25-30%, which is critical when using only 5g yeast to prevent over-proofing in 2-3 hours.ingredient2-3g | 1.3-2% of flour weight | 25-30% slower fermentation
- ✓Dust your work surface and hands with flour that has been pre-dried in a 200°F oven for 5 minutes rather than ambient flour, which reduces water absorption into the surface flour and prevents sticky spots that would require excessive re-flouring (which adds hydration).equipment200°F | 5 minutes
- ✓The Skyr-to-flour 1:1 ratio (120g each) creates approximately 75% hydration, which is ideal for this high-protein Skyr dough; if substituting regular yogurt (4-5g protein), reduce to 100g yogurt to maintain proper extensibility.ingredient75% hydration | 1:1 ratio by weight