All-Purpose Dough

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Ingredients

• 75% hydration dough
• Sauce
• Mozzarella
• Basil
• Sesame seeds
• Oil

Instructions

1. Prepare a 75% hydration dough and place it in the fridge overnight to ferment.
2. The next day, section off the dough into pieces and roll those into dough balls. Let them proof for about 1 to 2 hours.
3. For Neapolitan pizza: Shape a dough ball into a circle, add sauce, mozzarella, basil, and bake in the oven.
4. For Fluffy Pita Perfection: Roll out a dough ball slightly thicker than pizza, then bake.
5. For Sesame Pancake: Roll out a dough ball flat, coat it in sesame seeds, fry in a pan with oil on both sides.
6. For Crispy Long Roll: Shape a dough ball, let it proof longer, score it, and bake until crispy.

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