5 Easy Homemade Doughs

• All-purpose flour — 480 g (4 cups)
• Warm water — 300 ml (1¼ cups)
• Instant yeast — 7 g (2¼ tsp)
• Sugar — 25 g (2 Tbsp)
• Salt — 6 g (1 tsp)
• Oil — 30 ml (2 Tbsp)

1. Mix flour, yeast, sugar and salt; add warm water and oil, bring together into a rough dough.
2. Knead 8–10 minutes until smooth and elastic.
3. Cover and rise 1 hour, until doubled.
4. Shape into a loaf, place in a greased tin, proof 30 minutes.
5. Bake at 190°C / 375°F for 25–30 minutes until deep golden and hollow-sounding.

• All-purpose flour — 480 g (4 cups)
• Warm water — 360 ml (1½ cups)
• Instant yeast — 7 g (2¼ tsp)
• Olive oil — 15 ml (1 Tbsp)
• Sugar — 4 g (1 tsp)
• Salt — 6 g (1 tsp)

1. Stir yeast and sugar into the warm water; rest 5 minutes until foamy.
2. Add flour, salt and olive oil; knead 8 minutes until smooth.
3. Rise 1 hour, until doubled.
4. Divide in two, stretch each into a round, add toppings.
5. Bake at your oven's hottest (250°C / 500°F) for 10–12 minutes until the crust is blistered.

Full recipe: Pizza Dough from Scratch

• All-purpose flour — 240 g (2 cups)
• Large eggs — 3 (about 150 g)
• Olive oil — 15 ml (1 Tbsp)
• Salt — 3 g (½ tsp)

1. Make a flour well, crack in the eggs, add oil and salt; fork the eggs into the flour.
2. Knead 8–10 minutes until smooth and firm.
3. Wrap and rest 30 minutes at room temperature.
4. Roll thin on a floured surface or pasta machine; cut into ribbons or sheets.
5. Boil in well-salted water 2–3 minutes until just tender.

Full recipe: Fresh Pasta Dough from Scratch

• All-purpose flour — 240 g (2 cups)
• Cold butter, cubed — 225 g (1 cup)
• Ice water — 75–90 ml (5–6 Tbsp)
• Sugar — 12 g (1 Tbsp)
• Salt — 3 g (½ tsp)

1. Rub the cold butter into the flour, sugar and salt until pea-sized crumbs form — keep everything cold.
2. Add ice water a spoon at a time until the dough just holds together.
3. Press into a disc, wrap and chill at least 1 hour.
4. Roll out on a floured surface and line the pie dish; chill again 15 minutes.
5. Fill and bake as your pie recipe directs (about 200°C / 400°F for 40–50 minutes for a fruit pie).

• All-purpose flour — 360 g (3 cups)
• Warm milk — 240 ml (1 cup)
• Instant yeast — 7 g (2¼ tsp)
• Sugar — 50 g (¼ cup)
• Softened butter — 55 g (¼ cup)
• Egg — 1 large

1. Stir yeast and a pinch of the sugar into the warm milk; rest 5 minutes until foamy.
2. Add flour, remaining sugar, egg and softened butter; knead 8 minutes until soft and smooth.
3. Rise 1 hour, until doubled.
4. Roll into a rectangle, spread with cinnamon-sugar butter, roll up and cut into 12 pieces.
5. Proof 30 minutes in the tray, then bake at 180°C / 350°F for 20–25 minutes until golden.