Yeast dough is used to prepare many delicious dishes - buns, pies, pizza and much more.
Despite its popularity, the expert of the online publication BelNovosti, chef Yulia Arkhipova, believes that not all cooks know how to roll out the dough correctly.
Mistakes made in this process result in the airiness and texture of the dough being irretrievably lost.
So, stock up on useful tips and tricks that will help you achieve the perfect result.
Before you start rolling out the dough, prepare your work surface.
You should make sure that the table or countertop is clean and dry. To prevent the dough from sticking, sprinkle the surface with a little flour, but do not overdo it, otherwise the baked goods will be heavy and dense.
Once your yeast dough has risen, gently knead it with your hands to remove excess carbon dioxide and make the dough structure more uniform. The main thing is to do this carefully so as not to damage the air bubbles.
Then roll the dough into a ball and let it rest for 5-10 minutes – after this it will be much easier to roll out.
By the way, it is best to use a wooden rolling pin to roll out yeast dough. You can replace it with a smooth bottle or even use your hands, but this will require more effort and time.
Start rolling the dough from the center out to the edges, turning the dough a quarter turn after each pass of the rolling pin - this will ensure that the base is round and of uniform thickness.
As for the last parameter, it depends on what you are going to cook. If it is pizza, the thickness of the rolled dough should be 3-5 mm, pie - 5-7 mm, buns or bread - up to 10 mm.
All that remains is to transfer the dough to the baking sheet. The easiest way to do this is with a spatula.
Expert: Julia Arkhipova
