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Making a Yeast Dough

Appears in
The Fundamental Techniques of Classic Italian Cuisine
The Fundamental Techniques of Classic Italian Cuisine

By International Culinary Center, French Culinary Institute, Cesare Casella and Stephanie Lyness

Published 2021

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While yeast doughs may be made by hand or by machine, students at The International Culinary Center are taught to do it by hand. The techniques illustrated below are used when making pizzas, calzone, focaccia, and grissini in Chapter 9.

The flour, oil, water, yeast, sugar, and salt are combined in a bowl. The ingredients are mixed with a wooden spatula until all of the liquid has been incorporated. Scrape any pieces of dough adhering to the spoon into the bowl. Then continue mixing with a bench scraper until the dough comes together in a shaggy mass.
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