Yeast dough
Yeast dough is a dough of flour, water or milk, salt and yeast that rises through fermentation and forms the base for bread, pizza, focaccia and naan.
How to
Yeast converts sugars in the flour into carbon dioxide, which is held by the gluten network. Thorough kneading builds that network. The dough rises best at 24 to 28 °C.
Common mistake
Salt directly on the yeast or liquid hotter than 40 °C weakens the yeast. Use lukewarm water and mix the salt into the flour first.
Tip
Less yeast, more time: with 2 to 3 g of yeast per 500 g of flour and a night in the fridge, the dough becomes more flavourful and easier to digest.
Related recipes
Indian naan bread, Focaccia with olives and herbs, Pizza pockets
The right tool
Use our Stainless Steel Dough Scraper & Cutter to divide and lift the dough, and the Premium Stainless Steel Pizza Cutter for pizza and flatbreads.
Related terms
H