Basic Light Bread

This bread dough is easy to make and very light. A perfect base for pizza to dinner rolls. It is soft on the inside and the crust is slightly crunchy if olive oil is brushed on top. This dough stays soft even the next day.

This bread is soft, light and very flexible. Feature here is making a pizza that lasts for 2 days without hardening if kept in an airtight container.

Basic Light Bread

Print Recipe Pin Recipe

Prep Time 1 hour hr 30 minutes mins

Cook Time 10 minutes mins

Ingredients

  

Mixture A

• 100 g Bread flour
• 2/3 tsp Instant yeast
• 2 tbsp Sugar
• 110 ml Water or Beer at 43°C

Mixture B

• 100 g Bread flour
• 2 tbsp Olive Oil
• 1 tsp Salt

Filings

• 2 tbsp Pizza Sauce
• 2 tbsp Pesto Sauce

Topping

• 1 tbsp Olive oil
• 30 g Pizza cheese or mozarella cheese

Instructions

 

Making the dough

• Pour all the ingredients in Mixture A into a bowl and mix well.
• Add to the mixture A the olive oil first and stir well.
• Mix in the flour and salt from mixture B. Mix well.
• Pour the mixture onto the table for kneading. Turn the bowl used for mixture upside down so that it won't get dusty.

Kneading

• The dough is very sticky, but do not add any more flour during the kneading process.
• Use one of these kneading methods: https://www.youtube.com/watch?v=n7jBrDWJOds I use the stretch on the bench method until the dough is elastic and then switch to two hand kneading until the dough is completely smooth like in the image.
  

First Fermentation and Bench Time

• The dough must be pinched and seal to keep the air in.

  Place the dough into the upside down bowl. Cover the dough with a cling wrap or wet cloth and put it in a warm environment.

  I use my steam over at 40C and it takes 25 minutes to proof. The dough is ready when you pierce it with an index finger and the indent stays in place.
• Divide the dough out to two portions (or the number of portions you are making), and pinch into a ball again. Seal the edges.
• Cover the dough and let it proof for 10 minutes. This loosens the dough for shaping.
  

Prepare filings

• Spread the pizza sauce on a piece of kitchen paper and microwave for 30s. Scrap off the dried pizza sauce with a spoon and set aside.
  
• Do the same for the pesto sauce.
  

Shaping the Dough

• Roll out one dough to 24cm.
• Spread the pizza sauce on one side of the rolled out dough, and the pesto sauce on the other half. leaving a border of 1/2 inch for sealing.
• Roll out the other dough on the table to the same size, then lift it and cover the pizza sauce.
• Use a cookie cutter of 8 cm and make a mark in the middle of the dough.
• Make 16 radial cuts on the dough from the cookie cutter mark to the outside of the dough.
• Turn each cut part 4 times, and hold for 3 seconds. Release one turn.
• Do the same for each cut part.
• Cover the pizza with cling wrap and then proof at 40C for 10 to 15 minutes. This is the 2nd Fermentation

Baking

• Brush with olive oil and then top with pizza cheese. You can put it only in the middle or throughout the pizza.
• Bake at 230C on the lowest shelf for 10 to 15 minutes.
• Serve warm with a sauce.