Sausage Roll Or Pizza Dough
A versatile homemade dough perfect for sausage rolls or pizza, with a soft, chewy texture and subtle yeasty flavor, ideal for casual gatherings or family meals.
Ingredients
Instructions
- Dissolve yeast in warm water and add oil, stirring well.
- Add salt and 3 cups of flour, mixing into a stiff dough.
- Turn out the dough onto a floured surface.
- Knead until smooth and elastic, adding more flour if needed.
- Place in an oiled bowl, cover, and let rise until doubled in size, about 2 hours.
Tips & Substitutions
For best results, use bread flour for a chewier texture. If you don't have yeast, you can substitute with a baking powder mixture, but the rise time will be different. Make sure your water is lukewarm, as too hot can kill the yeast. Experiment with herbs or spices in the dough for added flavor, such as dried oregano for a pizza-like taste.
Serving Suggestions
This versatile dough can be used for sausage rolls or pizza. Serve with a side of marinara or Arrabiato Tomato Sauce for dipping. For a complete meal, pair with a fresh salad or sides like roasted vegetables. For a fun twist, fill the rolls with different ingredients such as cheese or vegetables from your favorite vegan recipes.
Storage & Reheating
Store any leftover dough in an airtight container in the refrigerator for up to 3 days. To freeze, wrap the dough tightly in plastic wrap and then place it in a freezer bag for up to 3 months. When ready to use, thaw overnight in the refrigerator and let it come to room temperature before shaping and baking.
Nutrition & Diet Analysis (per serving)
Each serving of Sausage Roll Or Pizza Dough contains roughly 737 calories, with 1g protein, 6g carbohydrates, and 80g fat. Note that it is relatively high in sodium, at 1788mg per serving (78% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for part of the all-purpose flour, but it may result in a denser dough. Start with half whole wheat and half white flour, adjusting the liquid as needed since whole wheat absorbs more moisture.
What can I do if my dough doesn’t rise?
If your dough isn't rising, check the yeast's expiration date and ensure your water was the right temperature. If the dough is in a cold environment, move it to a warmer area or place it in an oven set to a low temperature for a short time to encourage rising.
How can I tell when the dough has risen enough?
The dough is ready when it has doubled in size, which usually takes about 2 hours. You can perform the 'poke test' by gently pressing a finger into the dough; if the indentation remains, it’s ready to shape and bake.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).