Bread Dough


Preparation info

    • Difficulty


Appears in

Alastair Little's Italian Kitchen

Alastair Little's Italian Kitchen

By Alastair Little

Published 1996

  • About

This is an all-purpose dough, developed jointly between La Cacciata and Richard Whittington’s Wandsworth kitchen.


  • 500 ml warm water
  • ½ sachet dried yeast
  • 1 tsp caster s


In a large bowl, combine the water, yeast and the sugar. (Omit the salt at this point, although salt doesn’t automatically kill dried yeast.) Add half the flour, and stir with your fingertips until you have a very sloppy paste indeed. Gradually add the rest of the flour, plus the oil and salt, working with your fingers until you have a merely moist ball of dough. Dust the bowl of your food mixe