The Everything Dough: Versatile No-Knead Dough for Bread, Baguettes, Pizza, Bagels, and Pretzels

Ingredients

• 450 g Warm water (About 1 7/8 cups, 38-40°C (100-104°F))
• 7 g Instant yeast (1 standard packet)
• 20 g Sugar (About 1 1/2 tbsp)
• 20 g Olive oil (About 1 1/2 tbsp)
• 15 g Salt (About 2 1/2 tsp (use kosher or fine sea salt))
• 680 g All-purpose flour (About 5 1/2 cups, unbleached preferred)
• as needed Semolina flour (For dusting pizza peel and bread)
• 1/2 cup Pizza sauce (For pizza; use your favorite brand or homemade)
• 2 handfuls Mozzarella cheese, full-fat (For pizza; about 120g (4 oz) per pizza)
• as desired Pepperoni (optional) (For pizza; thick-sliced preferred)
• 50 g Molasses or honey (For bagel boiling water)
• as needed Sesame seeds (optional) (For bagel topping)
• 225 g Baking soda (For pretzel boiling water)
• as needed Flaky salt (For pretzel topping)

Instructions

1. Mix the Everything Dough

   In a 6-quart lidded container, combine 450g warm water (about 38-40°C), 7g instant yeast, 20g sugar, 20g olive oil, 15g salt, and 680g all-purpose flour. Stir with a sturdy spoon for about 15 seconds until most flour is hydrated. Wet your hand and finish mixing by squeezing and folding until no dry flour remains. The dough will be shaggy and lumpy.

   Time: PT5M

2. Initial Fermentation

   Cover the container and let the dough ferment at room temperature (about 25°C) for 25 minutes.

   Time: PT25M

   Temperature: 25°C

3. Cold Fermentation

   After 25 minutes, transfer the covered dough to the refrigerator and ferment overnight (12-24 hours).

   Time: PT0M

   Temperature: 4°C

4. Shape for Desired Use

   Remove dough from fridge. For bread: shape into a tight loaf. For baguettes: divide into 4, pre-shape, rest, then roll into tubes. For pizza: divide into 4 balls, rest. For bagels/pretzels: divide into 8, pre-shape, rest, then shape as desired.

   Time: PT10M

5. Final Proof

   Proof shaped dough in a warm place (oven with light on, about 27-30°C) until roughly doubled. For bread: 1 hour. For baguettes: 45-60 minutes. For pizza: 30-40 minutes. For bagels/pretzels: 10-15 minutes.

   Time: PT15M

   Temperature: 27-30°C

6. Bake (see variations)

   For bread: Bake in Dutch oven at 480°F (250°C) lid on for 20 minutes, then lid off for 25-35 minutes. For baguettes: Bake at 450°F (232°C) covered for 15 minutes, then uncovered for 15 minutes. For pizza: Bake at 550°F (288°C) for 6-10 minutes. For bagels: Boil in molasses water 15-20 sec per side, then bake at 425°F (218°C) for 20 minutes. For pretzels: Boil in baking soda water 15-20 sec per side, then bake at 425°F (218°C) for 18-22 minutes.

   Time: PT1H

7. Cool and Serve

   Transfer baked goods to a wire rack and cool for at least 30 minutes before slicing or serving.

   Time: PT8M

8. Cleanup

   Wash all bowls, utensils, pans, and surfaces used. Soak any sticky dough residue before scrubbing. Wipe down counters and sweep up flour.

   Time: PT20M

Nutrition Facts

Calories

230

Protein

6g

Carbohydrates

44g

Fat

3g

Fiber

1.5g