Yeast Based Dough

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Feb. 12, 2011


Active dry yeast 1 Teaspoon
Sugar 1 Pinch
Warm water 5 1/2 Fluid Ounce (2/3 Cup / 170 Milliliter)
Flour 8 Ounce (2 Cups / 250 Milliliter)
Salt 1/2 Teaspoon
Olive oil 2 Fluid Ounce (60 Milliliter / 1/4 Cup)


1. Place yeast, sugar and water in a large bowl (a) and mix to dissolve. Set aside in a warm, draught-free place for 5 minutes or until foamy (b).

2. Place flour and salt in a food processor and pulse once or twice to sift. With machine running, slowly pour in oil and yeast mixture and process to form a rough dough. Turn dough onto a lightly floured surface and knead for 5 minutes or until soft and shiny (c). Add more flour if necessary.

3. Lightly oil a large bowl, then roll dough around in it to cover the surface with oil. Cover bowl tightly with plastic food wrap and place in a warm, draught-free place for 1 1/2-2 hours or until dough has doubled in volume. Knock down and remove dough from bowl. Knead briefly before using as desired. Bake at 200° C / 400° F / Gas 6.

Recipe Summary

Difficulty Level: Easy
Servings: 4

Nutrition Facts

Serving size

Calories 341Calories from Fat 136

 % Daily Value*

Total Fat 15 g23.1%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 246 mg10.25%

Total Carbohydrates 44 g14.7%

Dietary Fiber 1 g4%


Protein 6 g12%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet