Everything Dough Preparation

1. In a large 6-quart high-sided lidded container, add 450 g warm water.
2. Add 7 g instant yeast, 20 g sugar, 20 g olive oil, 15 g salt, and 680 g all-purpose flour.
3. Stir with a sturdy spoon until flour absorbs most water and dough forms a lumpy mass.
4. Wet your hand and squeeze the dough to bring it fully together. Do not knead or try to develop gluten.
5. Cover with lid and let ferment at room temperature for 25 minutes.
6. After 25 minutes, place dough in the fridge to ferment overnight (up to 7 days for more flavor).

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Making a Loaf of Bread

1. Turn the dough onto a lightly floured surface.
2. Stretch dough outward about 6 inches left and right.
3. Fold the left side over, then the right side over.
4. Repeat folding with the other two corners.
5. Flip dough seam side down and perform tuck and roll motions to create tension.
6. Repeat rolling 20-30 times until dough has a tight skin and is not sticky.
7. Place dough seam side up into a well-floured proofing basket or tea towel-lined bowl.
8. Proof in a warm place (80-86°F) for about 45 minutes to 1 hour until risen.
9. Preheat Dutch oven at 480°F for 25 minutes.
10. Dust loaf with semolina flour, flip into Dutch oven.
11. Score the loaf with scissors 5-6 times.
12. Bake covered at 480°F for 20 minutes.
13. Remove lid and bake uncovered for 25-35 minutes until crust is dark and crispy.
14. Cool on wire rack before slicing.

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Making Baguettes

1. Divide dough into four pieces (~300 g each).
2. Pre-shape by folding sides in and rolling tight to create tension.
3. Cover with damp towel and rest for 15 minutes.
4. Lightly flour surface and degas dough balls.
5. Roll each piece into a tube shape about 6-8 inches long.
6. Use thumbs and fingers to roll and taper ends, aiming for about 12 inches long.
7. Place seam side down on parchment-lined sheet tray sprayed with pan spray.
8. Cover and proof 45-60 minutes at room temperature.
9. Score baguettes with serrated knife or scissors at 45° angle.
10. Spritz with water and cover with foil pan lid.
11. Bake at 450°F for 15 minutes covered.
12. Remove lid and bake another 15 minutes uncovered until golden and crispy.

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Making Pizza

1. Divide dough into four ~300 g pieces.
2. Pre-shape into loose balls, cover and rest 30-40 minutes.
3. Preheat oven to 550°F.
4. Degas dough balls and press with fingers to form an 8-inch disc with raised edges.
5. Stretch dough by folding and pulling until about 10-11 inches, then stretch to 12-13 inches.
6. Dust pizza peel with semolina flour and transfer dough.
7. Spread 1/2 cup pizza sauce leaving 1-inch border.
8. Add two big handfuls grated mozzarella cheese.
9. Add thick sliced pepperoni.
10. Bake at 550°F for 6-10 minutes until crust is crisp and cheese melted.

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Making Bagels

1. Cut dough into eight 150 g pieces.
2. Pre-shape by degassing, folding corners, and rolling into tight balls with extra gluten development (~30-40 seconds).
3. Rest 15 minutes.
4. Roll each ball into a tube about 4 inches long.
5. Wrap tube around hand, overlap ends by 2 inches, and seal seam.
6. Place on greased sheet tray and cover.
7. Bring water to boil, add a drizzle of molasses (or honey).
8. Boil bagels 15 seconds on one side, flip and boil 15-20 seconds on other side.
9. Immediately coat boiled bagels with sesame seeds or other seeds.
10. Place on wet burlap-covered boards (to create steam and prevent seed burning).
11. After 5 minutes, flip bagels onto baking steel, top side up.
12. Bake at 425°F for 15 minutes.
13. Cool on wire rack.

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Making Soft Pretzels

1. Cut dough into eight 150 g pieces.
2. Dust dough, degas slightly and press into a rectangle.
3. Fold rectangle towards yourself 3-4 times and roll into 8-inch cigar shapes.
4. Rest 10 minutes.
5. Bring 2 kg water to boil, add 225 g baking soda.
6. Roll pretzel tubes out to about 24 inches long, tapering to 2 inches in the middle and 1/2 inch at ends.
7. Twist into pretzel shape by folding left side over right, then folding ends up and pressing into middle.
8. Boil pretzels two at a time for 15-20 seconds each side.
9. Place boiled pretzels on greased sheet trays.
10. Sprinkle liberally with flaky salt.
11. Bake at 425°F for 18-22 minutes until deeply browned.
12. Cool on wire rack.

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Enjoy your versatile everything dough baked into bread, baguettes, pizza, bagels, and pretzels!