This 3 ingredient Pizza Dough is the most easy high-protein pizza dough you will ever try. It's a yeast free dough for busy pizza nights.
This artisan pizza dough will give you a billowy soft and chewy crust, blistered bubbles and a crispy bottom. It uses a high hydration and long fermentation time for maximum flavor.
Learn how to make langos, a tasty fried Hungarian bread that is best enjoyed warm. To simplify the recipe, instant yeast and a stand mixer is used to make the dough.
If you're looking for a way to get dinner on the table FAST, this gluten free pizza dough recipe without yeast is exactly what you need!
I can't get enough of this Roti recipe! Roti is a super easy and delicious Indian flatbread. It is amazing when served with curry, totally perfect for sopping up extra sauce! I have all the tips you need to make sure this Indian bread turns out super soft! I will show you just how to make roti, step by step!
Recipe video above. This super crusty homemade bread recipe is going to blow your mind! The world’s easiest yeast bread that’s just like the very best artisan bread you pay top dollar for, with an incredible crispy, chewy crust, and big fat holes like sourdough. Recipe is forgiving so don’t fret if things don’t go perfectly, it will be salvageable. SEE NOTES for options like no dutch oven, different yeast, MAKE AHEAD up to 3 days! And tomorrow, make the Cheese Bread version!
Looking for killer homemade sourdough pizza dough that yields incredible flavor and texture yet isn't overly complicated to make? This is your recipe.
Giada’s famous Neapolitan-style pizza dough!
A thin and crispy instant pizza dough recipe that has no yeast and no rising time. An easy and delicious no rise dough for super quick pizzas.
I'm often skeptical of "magical" recipes — but this one really surprised me.
If you dont have yeast you can make pizza dough using self rising flour. This is a guide about making pizza dough with self rising flour.
Learn hot to make these FOOL PROOF Ciabatta Rolls. These are perfectly light chewy and airy on the inside, with a crunchy and crackly crust on the outside!
Let your bread machine mix flour, water, oil, sugar, salt and yeast to make a delicious homemade pizza dough.
Quick and Easy Garlic Flatbreads: A Flavorful Delight in 10 Minutes
These easy New Orleans-style beignets will transport you right to the French Quarter.
Inspired by The Clever Carrot If you are new to sourdough, watch the step-by-step video here: Simple Sourdough Bread or in the post above. Troubleshooting: If you have issues with your dough being too sticky, please read this post: Why is my sourdough so sticky? The 4 common mistakes. Notes: You need an active sourdough starter. I have had success activating starters from: King Arthur Flour Breadtopia As always, I highly recommend investing in a digital scale before beginning any bread baking adventure. This is the Dutch Oven I use for sourdough bread. I used this Dutch oven for years, and it's a great one, too. Flour sack towels are a great investment because they ensure your dough will not stick while it is proofing. I love using rice flour for dusting (as opposed to ap or bread flour) because it doesn't burn. When you use a flour sack towel, however, you don't need to use any flour. Find all of my sourdough essentials here: Essential Equipment For Sourdough Bread Baking I love a high-hydration dough, and I have great success using 380 grams of water in this recipe, so feel free to play around and push the hydration here. Salt: I have had success using both kosher salt and fine sea salt here. When I use kosher salt, I use the Diamond Crystal brand. When I use sea salt, I use the Baleine Fine brand. Regardless of the brand, I use 12 grams. Shaping: If you're looking to get a more open crumb, try shaping a batard (as opposed to a round). Watch this video for guidance. Also: The recipe below follows the traditional shape once, rest, then shape again method. I often skip the preshape now and simply shape the dough once. I still get a nice open crumb. How much Sourdough Starter to Use? Because my kitchen is cold for much of the year, I like using 100 g (1/2 cup) of starter as opposed to 50 g (1/4 cup). When determining how much starter to use, consider a few things: If you live in a warm, humid environment, 50 g should suffice. If you plan on doing an overnight rise, 50 g also should suffice. If you want to speed things up or if you live in a cold environment, consider using 100 g starter. Note: If you use 100 g of starter, your dough may rise more quickly, so keep an eye on it. As always, rely on the visual cues (increasing in volume by 50%) when determining when the bulk fermentation is done. A straight-sided vessel makes monitoring the bulk fermentation especially easy because it allows you to see when your dough has truly doubled.
