02/05/2026
4 essential dough recipes—perfect foundations for bakery and fast-food menus:
Pizza Dough
Ingredients
* Flour – 500 g
* Water – 300 ml (lukewarm)
* Yeast – 7 g
* Salt – 10 g
* Sugar – 1 tsp
* Olive oil – 2 tbsp
Method
1. Activate yeast in warm water + sugar.
2. Mix with flour, salt, oil → knead 8–10 min.
3. Rest 1–2 hours until doubled.
4. Shape and proof before baking.
Texture: soft inside, crispy crust
Burger Bun Dough
Ingredients
* Flour – 500 g
* Milk – 250 ml
* Yeast – 7 g
* Sugar – 40 g
* Butter – 50 g
* Salt – 8 g
* Egg – 1
Method
1. Mix all ingredients → knead smooth.
2. Rest until doubled.
3. Shape buns, proof again.
4. Bake at 180°C for 15–18 min.
Texture: soft, fluffy, slightly sweet
Sourdough
Ingredients
* Flour – 500 g
* Water – 350 ml
* Sourdough starter – 100 g
* Salt – 10 g
Method
1. Mix flour + water → rest (autolyse).
2. Add starter + salt.
3. Fold dough every 30 min (3–4 times).
4. Bulk ferment 4–6 hours.
5. Shape and cold proof overnight.
6. Bake at 230°C.
Flavor: tangy, complex, artisan
Donut Dough
Ingredients
* Flour – 500 g
* Milk – 250 ml
* Yeast – 7 g
* Sugar – 60 g
* Butter – 60 g
* Egg – 1
* Salt – 8 g
Method
1. Mix and knead until soft.
2. Rest until doubled.
3. Roll, cut donuts.
4. Proof again.
5. Fry at 170–180°C until golden.
Texture: soft, airy, slightly rich
Pro Chef Tips
* Proper kneading = strong gluten
* Don’t rush proofing → better texture
* Use lukewarm liquids (not hot)
* Rest dough well → improves flavo
