EVOO Fridge Dough


Tenina Holder

Posted November 1, 2018 (Last updated January 12, 2022)



Total Time




This dough is pretty special. I loved it towards the end of its life in the fridge even more so make it way ahead of when you need it for best results

This dough can be used for flat breads, pizza bases or goz...


  • Water icon
    Water660 g
  • Active dried yeast icon
    Active dried yeast15 g
  • Sugar icon
    Sugar1 tablespoon
  • Bread flour icon
    Bread flour1 kg
  • Extra virgin olive oil icon
    Extra virgin olive oil75 g
  • Pink himalayan salt flakes icon
    Pink himalayan salt flakes2 pinches
  • Extra virgin olive oil icon
    Extra virgin olive oilas needed

  • 1. Add water, active dried yeast and sugar to the TM5 bowl
  • 2. Heat for 2 min, 37°C, speed 1
  • 3. Then add bread flour, extra virgin olive oil and pink Himalayan salt flakes to the dough
  • 4. Blend with MC in place 10 sec, speed 6
  • 5. Knead for 3 min, dough
  • 6. Add extra virgin olive oil to a clean large mixing bowl
  • 7. Transfer dough to large mixing bowl
  • 8. Cover with kitchen towel
  • 9. Allow dough to double in size (at least 2 hours) and then allow it to keep rising until it deflates and flattens
  • 10. Transfer into a container with a lid and refrigerate until use

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