Pizza, Fritter Dough That Can Last Up to 10 Days
- milk - 1 cup
- yeast - 1, dry
- salt - 1 tsp
- yoghurt - 2 cups (500 g)
- baking soda - 1 tsp
- flour - 3 1/2 cups (850 g)
Make a starter culture from the yeast dissolved in the milk, salt and a little flour. Leave it to bubble.
Pour it into the flour, add the yoghurt with the baking soda beaten in it. Knead a smooth dough.
If not using it right away, put it in a plastic bag in the fridge. I divided it into 2 parts - I put 1 in the fridge for fritters and used the other 1 for pizzas.