This Dough Makes Pizza, Breadsticks & Bread – and It's So Easy!

Today we’re cooking the best no-fuss long-fermentation dough for pizza, breadsticks, and homemade bread. This dough is very easy to prepare, beginner-friendly, and can be stored in the refrigerator for up to 72 hours. The finished products turn out incredible — with a crispy golden crust and a soft, tender, airy crumb. After trying this recipe, you may never want to buy store-bought bread or pizza again. The breadsticks are also perfect for lunchboxes, snacks, or serving to your loved ones. Bon appétit! If you enjoyed this video, please hit the like button and subscribe to my channel so you don’t miss new recipes and ideas for breakfast, dinner, or entertaining guests. Ingredients High-protein flour — 1 kg Protein content: 11.5%–15% Cold water — 780 ml Salt — 20 g Dry yeast — 4 g Olive oil — 50 ml Instructions 1. Prepare the dough In a large container, combine: 1 kg flour 780 ml cold water 20 g salt 4 g dry yeast 50 ml olive oil Mix thoroughly until all the flour is fully hydrated and no dry flour remains. Cover the container and let the dough rest for 30–40 minutes. 2. Stretch and fold After the first rest, perform a stretch and fold from all four sides, as shown in the video. Repeat this process once every hour, for a total of 4 folds. 3. Cold fermentation After the final fold, cover the dough and place it in the refrigerator for at least 12–16 hours. The dough can be stored in the refrigerator for up to 72 hours. 4. Shape and bake The dough will be very soft, airy, and sticky, so dust your work surface and the dough generously with flour. Shape the dough into your favorite item: Pizza Bread Breadsticks Let the shaped dough rest on the counter for 30 minutes. Bake at 450°F / 230°C until the crust is golden brown and crispy. Bon appétit! #cooking #bread #easyrecipe #food #cookingvideo