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Italian yogurt dough

Original Italian sponge dough made of plain yogurt and durum wheat flour.

Preparation time 10 minutes .. Rising time 45 minutes


  • 500 g durum wheat flour
  • 1 1/2 tsp fine salt
  • 20 g fresh yeast, crumbled
  • 2 tsp fine granulated sugar
  • 175 ml lukewarm water
  • 200 g plain yogurt


Sift the flour and salt into a large bowl and make a well in the center. Stir the yeast and sugar until smooth with 1 tablespoon of water and add the yeast and yogurt into the well. Mix in as much of the remaining water that you get a soft dough.

Knead the dough for 5 minutes on a lightly floured surface with the smooth and elastic. Place in a lightly oiled bowl, cover with a damp tea towel and let rise 45 minutes or until doubled in volume.

Now you can use the dough for Italian couronne, Mozzarellini or Buns with ham.

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