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Basic Dough for Pizza and Focaccia recipe

This straightforward savory dough doesdouble-duty. Brushed with olive oil and sprinkled with rosemaryand coarse salt, it’s an aromatic focaccia. Slathered in a heartyred sauce and piled with your favorite toppings, it’s tasty pizza.Either way it’s easy and versatile.

Recipe: Basic Dough for Pizzaand Focaccia

3/4 cup warm water
1 teaspoon granulated sugar
1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons activedry yeast
1 tablespoon olive oil
2 cups all-purpose flour
1 teaspoon salt
1 tablespoon cornmeal

  • Place warm water (105° to 115°F/ 40°C to 45°C) into a medium bowl; mix in sugar; sprinkleyeast over surface. Stir to combine, allow to sit for about 5minutes or until yeast foams; add olive oil, combine. Add flourand salt, mix well, scraping bowl edges.
  • Turn onto a lightly floured surface; kneaduntil smooth and soft, about 5 minutes. Grease a large bowl;form dough into a ball, place into bowl and turn to coat. Coverwith a tea towel or light cloth; place in a warm, draft-freeplace until doubled in bulk, about 1 hour.
  • For pizza: Preheat oven to 425°F (220°C);sprinkle cornmeal onto two pizza pans (11 or 12-inch diameter).Punch down dough to press out air; divide into two balls androll out each to fit prepared pans. Add pizza toppings of yourchoosing and bake for 20 minutes or until crust is browned.
  • For focaccia: Preheat oven to 400°F(205°C). Brush a 13 x 9 x 2-inch baking dish with oil. Gentlypress risen dough into pan, smoothing the top and creating smalldimples with your fingers. Lightly brush with olive oil and sprinklewith a little rosemary and coarse salt, if desired. Bake untilgolden brown, about 35 minutes.

    Makes 16 servings.

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