Pastry dough is the base dough needed to prepare various types of pastries, such as mini pizzas, sausage rolls, or stuffed calzones. The base dough remains the same; only the shape and filling method change as desired. Perfect for both frying and baking, this dough is really versatile
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cuisine: Italian
PASTRY DOUGH
- 2 cups all-purpose flour
- 2 cups remilled semolina
- 3/4 cup water
- 3/4 cup milk
- 3.5 tbsp lard
- 2 tbsp sugar
- 1 tbsp salt
- 1/3 packet dry yeast
Steps
Pour the flour and semolina into a bowl and add the yeast.
Mix the milk and water together in a bowl.
Pour a little liquid into the flour bowl and dissolve.
Add the rest of the ingredients and work for ten minutes until you get a well-mixed dough.
Let the dough rest for about an hour in the bowl covered with a cloth.
After the resting time, turn the dough onto the work surface and knead it making some folds for another ten minutes until you obtain a well-knit, smooth, and silky dough.
Place the dough in a floured bowl and store it in a warm place, in the oven with the light on until it doubles, which will take about 4/5 hours.
After the resting time, feel free to prepare whatever you like 😋
