The perfect yeast dough

1 portions
1000 g of flour
600 g of water, cold
7 g dry yeast (= 1 sachet)
15 g of salt
1 tsp., Cooked baking powder

Working time: approx. 1 hour Rest period: approx. 1 day 1 hour / level of difficulty: normal / calories p. P .: not specified

Mix dry yeast, salt and baking powder together in a large bowl. Now add 600 g of flour and mix well. Then add the cold water and stir everything until a smooth dough is formed (consistency is now like a pancake dough, so thick). Cover the dough with a kitchen towel and

After the resting period, stir the dough with a spoon for 5 min. Then gradually stir the remaining flour under the dough. In this step, you can already start to knead the dough by hand. Continue to knead until the dough no longer sticks to the bowl or leave residues in the form of pieces of dough. The consistency is now a kneadable dough that is “elastic”. Cover again with a kitchen towel and let stand for 20 min. At room temperature.

Then take the dough out of the bowl and knead well. The consistency of the dough remains as in step 2. Now put the dough back into the bowl and cover with cling film. Put the dough in the fridge for at least 1 hour. For a good result, it should be refrigerated for 24 hours. In this time he will also be nice.

The dough can now be used at will, preferably as a pizza dough or for bread rolls.
It is baked at 175 ° C, until it turns slightly brownish. The baking powder also makes the dough soft and fluffy.

You can also spice it up, such as with parsley or Italian herbs (the small packages from the freezer or fresh from the herb pot), fried onion, and and and.