Basic Dough for Pizza and FocacciaFrom chefelaine 5 years ago
- 3/4 cup warm water shopping list
- 1 teaspoon granulated sugar shopping list
- 1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons active dry yeast shopping list
- 1 tablespoon olive oil shopping list
- 2 cups all-purpose flour shopping list
- 1 teaspoon salt shopping list
- 1 tablespoon cornmeal shopping list
How to make it
- Place warm water (105° to 115°F) into a medium bowl; mix in sugar; sprinkle yeast over surface.
- Stir to combine, allow to sit for about 5 minutes or until yeast foams; add olive oil, combine.
- Add flour and salt, mix well, scraping bowl edges.
- Turn onto a lightly floured surface; knead until smooth and soft, about 5 minutes.
- Grease a large bowl; form dough into a ball, place into bowl and turn to coat.
- Cover with a tea towel or light cloth; place in a warm, draft-free place until doubled in bulk, about 1 hour.
- For pizza:
- Preheat oven to 425°F;
- sprinkle cornmeal onto two pizza pans (11- or 12-inch diameter).
- Punch down dough to press out air; divide into two balls and roll out each to fit prepared pans.
- Add pizza toppings of your choosing and bake for 20 minutes or until crust is browned.
- For focaccia:
- Preheat oven to 400°F.
- Brush a 13 x 9 x 2-inch baking dish with oil.
- Gently press risen dough into pan, smoothing the top and creating small dimples with your fingers.
- Lightly brush with olive oil and sprinkle with a little rosemary and coarse salt, if desired.
- Bake until golden brown, about 35 minutes.
People Who Like This Dish 11
The Cookchefelaine Muskoka, CANA
The Rating36 people
Hats off to the chef great recipe thanksmomo_55grandma in Mountianview loved it
I will try it - love your idea of olive oil, rosemary and salt topping!elgab89 in Toronto loved it
There is nothing wrong with this dough, Chef Elaine, and it's worthy of a five.
Chef Pchefperiwinkle in Scarboro loved it
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