Basic dough for stuffed bread

Ready in

3h 50 min


1h 10 min


40 min


6 Person






Basic dough for stuffed bread

The basic dough for stuffed bread leavened is soft and tasty made from soft wheat flour, water, brewer’s yeast and lard (pork fat). For the formation of the gluten mesh, known in the jargon as “Stringing”, it requires a consistent process that can be done either by hand or in a planetary mixer with the hook. However, the goal will be to obtain a smooth and elastic dough and the secret is to work it vigorously. The housewives of Cilento indicated the particular process with the term “Puziare”, that is, working on the wrist and with elbow grease. The basic dough for stuffed bread is used throughout Campania in Italy for the preparation of baked delicacies including Casatiello, Viccio, Tortano, Panino Napoletano. Follow Nonna Claudia to learn how to make them all!


  • 500g 00 flour
  • 80g lard
  • 200ml water
  • 1 whole egg
  • 12g brewer’s yeast
  • 10g sugar
  • 10g salt
  • 1 pinch of pepper
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First we make the dough of the pastry, which must rise for at least 1 hour or until it has become double. Let’s start by putting 200 ml of warm water (15 °C) in the mixer. By hand, put the flour in a large bowl or on a pastry board and make the classic fountain*

impasto rustici acqua

impasto rustici lievito

Put the yeast and sugar in the water and turn on the planetary mixer with the hook and let the yeast dissolve well, or by hand, in another bowl, dissolve the yeast with the sugar with 200 ml of warm water at 15 degrees (°C)

Now with the mixer off, insert the flour and start kneading by turning on the planetary mixer at a moderate speed by incorporating the water, or by hand, put the lard and the egg in the fountain, while we sprinkle the salt all over the flour

impasto rustici farina

impasto rustici strutto

We proceed by inserting the lard at room temperature, the egg and finally the salt. Let’s make the dough compact. By hand, we begin to knead, always starting from the inside of the fountain and gradually add the water with the yeast

We make a sprinkle of flour on the pastry board and put the dough on it, now we knead vigorously for 10 minutes or until we have obtained a nice smooth and compact dough

impastare rustici forno

appallottolare impasto rustici

Roll the dough into a ball and wrap it in a cloth, put it to rise in the off oven or under a blanket. The important thing is that it stays warm, away from drafts or direct heat sources


  1. If you don’t have lard, use butter.
  2. Be careful that the water is not too hot when you dissolve the yeast, otherwise it will cook and will not rise.
  3. *The fountain is the hole made in the flour so as not to let the liquid ingredients come out.


  1. Keep a maximum of one day in the refrigerator.


  1. Planetary or bowl
  2. Pastry Board
  3. Bowls
  4. Canvas

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