Yeast Dough

I know I seem to be on a dough kick lately, but these recipes are a must have for any recipe box.

If you have great dough recipes, you can make endless dishes, breads, and desserts.
My last essential dough recipe is for yeast dough.

This flexible yeast dough recipe is a must have for
any recipe collection.

It is great for making focaccia, pizza, and flatbread.

To make 2 dough balls you will need:

• 3 1/2 cups of flour
• 2 1/4 teaspoons instant yeast (1 packet)
• 1 tablespoon sugar
• 1 tablespoon salt
• 1 1/4 cups warm water
• 2 tablespoon olive oil

Combine the flour, yeast, sugar and salt in a food processor. Pulse until blended.
Add the water and olive oil and pulse, just 
until the dough comes together.
Transfer the dough to a lightly floured surface.
Knead the dough for 1-2 minutes to form a smooth ball.
Put the dough ball in a large oiled bowl, turning the dough to coat it with the oil.
Cover with plastic wrap, and let the dough rise in a warm place until doubled in size and spongy.
This will take about 1 1/2 hours.


When the dough is ready, turn it onto a floured surface.
Punch down and knead the dough into a smooth cylinder.
Divide the dough into half and form into two balls.
Cover them with a kitchen towel and let them rest for 10 minutes.

You can place the dough into large plastic bags and  refrigerate until ready to use, up to overnight.
You will need to return the dough to room temperature before using it though.
You can also freeze the dough.
Just make sure to wrap it in plastic wrap before you put it in the plastic bag.
It will freeze for up to 2 months.


When thawing, unwrap the dough and place it on a plate and let stand for 3 hours.

Enjoy!