The best recipe for yeasted dough that doesn't need mixing – a versatile base you can bake anything from

Name: The best recipe for yeasted dough that doesn't need mixing – a versatile base you can bake anything from
Prep time: 120 min
Cook time: 120 min
Total time: 120 min
Yield: 8
Ingredients: 500 g plain flour; 9 g dry yeast (1 packet); 10 g salt; 350 ml lukewarm water (approx. 30–35 °C); 30 ml olive oil; 15 g sugar (optional for sweeter baked goods); Herbs to taste (e.g., fresh rosemary or thyme); Grated Parmesan or mozzarella; Caraway, sesame, or poppy seeds

Easy to prepare
8 portions
120 minutes

Jan, 09. 01. 2026

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If you love homemade baked goods, this no-knead yeasted dough is exactly the versatile base worth having on hand – you can make pizza, rolls and simple buns from it. and if you want to immediately follow up with more reliable recipes, take a look at simple crispy mug rolls or the honest sweet classic – yeasted plum jam buns like grandma’s.

For 8 portions

Ingredients

For the main dough:

500 g plain flour
9 g dry yeast (1 packet)
10 g salt
350 ml lukewarm water (approx. 30–35 °C)
30 ml olive oil
15 g sugar (optional for sweeter baked goods)

For decoration / seasoning:

Herbs to taste (e.g., fresh rosemary or thyme)
Grated Parmesan or mozzarella
Caraway, sesame, or poppy seeds

Preparation procedure

Pour warm water into a large bowl (ideally around 30–35 °C). Add the dry yeast and sugar. Stir with a fork or spoon and let sit for about 5 minutes until the mixture starts to foam – that's a sign the yeast is active.
Add the flour, salt and olive oil to the foamy base. Here's the "magic" – there's no need to knead it smooth. Just combine the ingredients with a light stir using a wooden spoon. The dough will be a bit sticky and coarse.
Cover the bowl with a cloth or cling film and let the dough rise in a warm place for at least 1 hour, until it has doubled in volume. The longer it rises, the more tender and airy it will be.
After rising, turn the dough out onto a lightly floured work surface and don't knead or overwork it. Just gently fold the dough and shape as needed – ideal for chinglish, rolls, puffed buns or a pizza base.
Place the shaped dough on a baking sheet lined with parchment paper, sprinkle with herbs, cheese or seeds and let rise gently for another 20–30 minutes.
Preheat the oven to 220 °C (200 °C fan). Also place a small bowl of water in the oven – it will create steam that gives the baked goods a beautiful crust. Bake 20–30 minutes depending on the size of the loaf or rolls, until golden and crispy.

Quick information

Servings: approximately 8–10 servings
Preparation time: 15 minutes
Rising time: 1 hour 30 minutes
Total time: approx. 2 hours

Notes

Store baked goods in a cloth or paper bag to prevent them from becoming damp.
Reheat in the oven, not the microwave – it will stay crispy even the next day.
If the dough won’t rise, check the water temperature and the freshness of the yeast.

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