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Universal dough for bread, pizza and the like

Universal dough for bread, pizza and the like

Many times one wonders what is the best mixture to prepare quickly at home and that can indiscriminately be used both for bread and pizza; and maybe also for other preparations that require a leavened dough.
Also because it can happen to be preparing two different leavened dough for the table.
To solve the problem there is this universal mixture that I would almost define magic: works for many preparations and with excellent results in a normal home oven.

With the description of the preparation I have also included several examples of leavened obtained from quest'impasto, all tested not only by me but also by half the neighborhood!
And all they are left satisfied.

It must certainly not forget that, given the nature of dough everytime requires minimal care before being fired. For example, after the final processing (and, in the case of pizza, before the garnish) requires ten to fifteen minutes of rest, covered, so as to regain volume and cook better.
Furthermore, in the case of pizza cooked on a refractory surface, it generally requires a longer cooking time (so be careful that the mozzarella does not burn - if necessary add it only after three minutes from the end of cooking).

Now check that all the ingredients are on the counter and start working!


White flour



re-milled semolina



fine salt (1 and ½ ct)



active dry yeast



extra virgin olive oil



warm water



oil for the bowl



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Pour the two flours, salt and baking powder into a bowl (that's right: baking powder and salt together!) And mix well.

Add the oil and lukewarm water and start mixing.

If you have a mixer available, mix for two minutes at medium speed and then for another ten at medium low power.
Otherwise work the dough with floured hands on work surface for at least a quarter of an hour.

At the end of the processing, a very soft and sticky mass will result: it must be so to guarantee the best cooking result.

Grease the bottom of a bowl with a little oil, roll over the dough briefly so that it is completely covered, and cover with a cloth.
Let rise in a warm place (for example the oven with the light on or, better yet, the leavening function).
If you have a leavening bowl with lid available, the tea towel is not necessary ...

The dough requires one to two hours to double in volume.
At this point, using the fingertips gently bring it back to the original volume and use it to the desired preparation.

With the dough prepared above (and I still have it in the fridge ...), I prepared a flat focaccia decorated with tomato, and oregano ...

... a couple of pizzas,

baked panzerotti and ...

... some pita bread for my grills

Now it's up to you: good job and enjoy!


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  • This dough can also be stored, after the first leavening and reduction, in a hermetically sealed bowl in the coldest part of the fridge.
    Even after two days it is in perfect condition: be careful, however, to let it return to the condition of use in a warm place protected from drafts (as for a new, quick leavening).

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