EVOO Fridge Dough

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recipe by Tenina Holder tenina.com

  • Time icon
    Total Time
    3hrs 0mins
  • Serves icon
  • Calories icon
based on 1 ratings

This dough is pretty special. I loved it towards the end of its life in the fridge even more so make it way ahead of when you need it for best results

recipe updated Oct 4, 2018


  • Water icon
    660ml (2¾ cups)
  • Active dried yeast icon
    Active dried yeast
    15g (about 1¼ tbsp)
  • Sugar icon
    1 tbsp (13g)
  • Bread flour icon
    Bread flour
    8⅛ cups
  • Extra virgin olive oil icon
    Extra virgin olive oil
    82ml (5½ tbsp)
  • Sea salt icon
    Sea salt
    2 pinches
  • Extra virgin olive oil icon
    Extra virgin olive oil
    as needed


  • kCook icon TM5
  • kCook icon Large mixing bowl
  • kCook icon TM5 bowl

Step preview

  1. Add water, active dried yeast and sugar to the TM5 bowl
  2. Fit TM5 bowl to TM5
  3. Heat - approx 2 min, 37°C, speed 1
  4. Then add bread flour, extra virgin olive oil and sea salt to the dough
  5. Blend - approx 10 sec, speed 6
  6. Knead - approx 3 min, dough
  7. Add extra virgin olive oil to a clean large mixing bowl generously
  8. Transfer dough to large mixing bowl
  9. Cover with kitchen towel
  10. Let rise - 2 hr
  11. Flatten
  12. Transfer in plastic container
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