All Purpose Dough

This is seriously the BEST dough recipe! It’s so easy and so handy to have around. I usually try to have a couple frozen balls of dough in my freezer so that it is always at the ready whether I’m baking or cooking a meal.

As is, this dough works great for crusts in any recipe, especially dinner style ones (like pizza!) but pies work too. Modified, you can use this dough to make buscuits, breads, tart shells, loaves, etc. It is really adaptable. You can freeze it for use later. You can roll it out and add spices to suit your individual recipe after the dough is put together.

This is a type of fermented dough because of the time it takes to sit before it’s used, similar to a sourdough.

All Purpose Dough

  • Servings: 1 big or 2 small loaves
  • Difficulty: easy
  • Print


  • 1 cup Yogurt
  • 1 cup Butter or Oil
  • 3 cups Flour- buckwheat, spelt, gluten free all purpose, whole wheat (use whichever flour you enjoy)
  •  2 tsp Salt
  • Optional: Kefir (1/2 cup but then decrease the yogurt by half)

How to Make:

  1. Blend the yogurt and the butter/oil together (and kefir) together
  2. Add the flour and the salt
  3. Make sure it is well mixed and then cover it with a dish cloth and leave it to sit in a warm place for about 12 hours (longer is ok too)
  4. Now the dough is ready to use, freeze it for later or form it into into whatever you need, pizza dough, tart shells, loaves, pie crust etc. Stir it up, adding an extra ingredients (depending on what you are making) and then bake it
  5. Every recipe bakes differently (ie. pizza versus bread) so I keep it around 350 degrees but I vary the time depending on what I am making and lower the temprature if the dough is browing too quickly on top but not cooked enough in the center.

Notes: The basic dough recipe is very simple so if you want to use it for bread, I’d advise to add some yeast or baking soda. Herbs and spices work really well to enhance flavour in pizza or bread. If you have a plan for the dough before you begin, you can add your herbs and spices to the dough right from the start. You can add anything really, bananas, sugar…etc, it just needs to be well mixed so if you are mixing after the fermented time, you might need to add a little bit of water if it becomes too dry. It might take some experiementation to create whatever you have in mind.

sillysquirrels, all purpose dough, gluten free
I used Dark Rye Flour for this Batch
sillysquirrels, all purpose dough, gluten free
I used half yogurt and half keifer in the batter instead of the full cup of yogurt
sillysquirrels, all pupose dough, fermented, gluten free
Set it in a warm sunny place to ferment

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