pizza and focaccia dough

Prep Time
1 hrs
Cook Time
1 hrs
+
30 mins
Ready in
2 hrs
+
30 mins
Ingredients (Serves 4)
  • 2 1/2 cups all-purpose flour
  • 14 oz water
  • 1 tablespoon + 1 teaspoon extra-virgin olive oil
  • 2 teaspoons salt
  • semolina for dusting
  • 3/4 teaspoon instant yeast
Directions
  • Add the flour and water to a stand mixer fitted with the hook attachment. Mix on low for 3 minutes. Remove the bowl from the stand and cover it lightly with plastic wrap. Let rest for 30 minutes.
  • Add olive oil, salt, and yeast, then return the bowl to the stand mixer. Mix on low for 4 minutes. Increase the speed to medium, and mix for 3 minutes, until the dough is tacky to the touch and pulls away from the sides of the bowl.
  • Transfer the dough to a lightly oiled bowl, cover, and let rise for 1 hour at center and flip it over. Cover and let rise for another hour, or if not using immediately, store in the refrigerator for up to three days. Transfer the dough to a lightly floured surface and divide it into four pieces. Shape each piece into a ball and cover lightly with plastic wrap.
  • Roll out one ball of dough into a 12-inch circle with a rolling pin, starting in the middle and working outward. Place a rack in the center of the oven and preheat the oven to the highest setting. Preheat a pizza stone in the oven. Sprinkle semolina over a pizza peel or the back of a baking sheet. Transfer the rolled-out dough to the peel. Arrange the topping ingredients on the dough, starting with the sauce if using. Be sure not to overdress the dough, as it will stick to the peel. Slide the topped dough from the peel onto the stone, working quickly to prevent heat from escaping the oven. Bake for 8 to 12 minutes, watching closely to ensure the crust doesn't burn. If you like charred crust, turn the broiler element on after the base has set, about 6 minutes, and bake the pizza from the top for an additional 1 to 3 minutes. Remove from the oven, and season lightly with salt and a drizzle of olive oil on the crust. Add any fresh herbs or Parmesan. Repeat process with remaining balls of dough. FOCACCIA VARIATION: Prepare the dough as directed in the first paragraph of instructions. Coat a baking sheet with 1/2 cup olive oil. Flatten the dough into an 8-inch square on a lightly floured surface. Fold the outside thirds of the dough into the center center to create a rectangle of three layers of dough. Seal the seam from the last fold with the heel of your hand and flip the dough so that the seam is on the bottom. Flatten the top with the tips of your fingers.
  • Transfer the dough to the prepared baking sheet. Place a small bowl of hot water in the bottom of the oven. Transfer the baking sheet to the oven and allow dough to proof for 30 minutes. Remove the baking sheet from the oven and stretch the dough to the edges of the sheet. (It will shrink back but will eventually rise to fill the space.) Return the baking sheet to the oven. Repeat the stretching procedure twice more, at 30 minute intervals, returning the baking sheet to the oven in between. After the dough has proofed for 1 1/2 hours, remove the baking sheet and bowl of water and preheat oven to 450ºF. Stretch the dough one last time before transferring it to the preheated oven. Bake for 12 to 15 minutes, or until golden brown. Let rest for 2 to 3 minutes before transferring to a cooling rack. Brush the warm bread with olive oil and sprinkle with flaked or coarse sea salt. If desired, sprinkle chopped herbs, such as rosemary, over the top. Let cool before slicing.
  • Add the flour and water to a stand mixer fitted with the hook attachment and mix on low for 3 minutes. Remove the bowl from the stand and cover it lightly with plastic wrap. Let rest for 30 minutes, Add olive oil, salt, and yeast and return the bowl to the stand mixer. Mix on low for 4 minutes. Increase the speed to medium and mix for 3 minutes, until the dough is tacky to the touch and pulls away from the sides of the bowl. Transfer the dough to a lightly oiled bowl, cover, and let rise for 1 hour at center and flip it over. Cover and let rise for another hour, or if not using immediately, store in the refrigerator for up to three days.
  • Add the flour and water to a stand mixer fitted with the hook attachment and mix on low for 3 minutes. Remove the bowl from the stand and cover it lightly with plastic wrap. Let rest for 30 minutes, Add olive oil, salt, and yeast and return the bowl to the stand mixer. Mix on low for 4 minutes. Increase the speed to medium and mix for 3 minutes, until the dough is tacky to the touch and pulls away from the sides of the bowl. Transfer the dough to a lightly oiled bowl, cover, and let rise for 1 hour at center and flip it over. Cover and let rise for another hour, or if not using immediately, store in the refrigerator for up to three days.
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