Impasto Fatta in Casa | Homemade Bread and Pizza Dough

This is a basic Italian bread recipe you can use to make pizza, focaccia, rolls, bread sticks and pane, bread. The sky is the limit!

Receipt Date: August 7, 2020
Difficulty: Easy
Measurements: Imperial (US)

See ingredients, directions and pairings.


3-1/2 cups Bread Flour

1-1/2 cups Luke Warm Water

2 tablespoons EVOO

1 teaspoon Active Dry Yeast

1 teaspoon Sea Salt

1 teaspoon Sugar


Combine the yeast, sugar, and water in a large mixing bowl until well blended.
Let the mixture rest for about 5 minutes or until foamy.
Add the EVOO and sea salt, mixing to blend.
Start to incorporate the flour, a little bit at a time, until a ball of dough is formed.
Lightly flour a clean work surface and knead the dough until it is soft and elastic for about 7 minutes. Add more flour if needed.
Cover with a clean kitchen towel and let rise in a draft-free place for 1-2 hours, or until it has doubled in size.
*******If you do not plan to use the dough immediately, let it rise in a large oiled bowl tightly covered with plastic wrap in the refrigerator for at least 8 hours, it should double in size. Punch it down every time it doubles in size. Use within a day or two to make pizza, focaccia, rolls, or bread.

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