I have made so many different types of crust I could probably open my own pizzeria. Since I don’t want to spend my life twirling dough in the air I think I will stick with my day job. Just so you know, dough really isn’t that difficult to make. Honestly. I am not joking. Last week I made too much dough. I know there is never anything such as TOO much DOUGH but I had to put mine to good use. I made two pizza’s. If I do say so myself, they were quite spectacular.
Drooling yet? I am…..just look at these…oh gawd.
I made the dough into a foccaccia style base, topped it with the goodies and off they went to the oven where they baked and baked and baked. I could hear the aroma speaking to me……”I’m so hot I’m gonna burn the roof of your mouth when you finally taste me”. Yep…now I’m imagining a pizza that talks. That’s just wonderful.
Pizza Night - Fabulous Focaccia
- The Dough ( which can double as pizza or focaccia)
- 2 teaspoons rapid-rising dry yeast
- 1 cup warm water
- 2 tablespoons sugar
- 3½ to 4 cups flour
- 1 tablespoon coarse salt
- 1 tsp honey
- ¼ cup olive oil
- In the bowl of a standing mixer fitted with a dough hook, proof the yeast by combining it with the warm water and sugar. Stir gently to dissolve. Let stand 3 minutes until foam appears. Turn mixer on low and slowly add the flour to the bowl. Dissolve salt in 2 tablespoons of water and add it to the mixture. Pour in honey & ¼ cup olive oil. When the dough starts to come together, increase the speed to medium. Mix until the dough is smooth and elastic, about 10 minutes, adding some flour as necessary.
- Turn the dough out onto a work surface and fold over itself a few times. Form the dough into a round and place in an oiled bowl, turn to coat the entire ball with oil. Cover with plastic wrap or damp towel and let rise in a warm place until doubled in size, about 45 minutes.
- Coat a sheet pan with a little olive oil and corn meal. Once the dough is doubled, turn it out onto the counter. Roll and stretch the dough out to an oblong shape about ½-inch thick. Lay the flattened dough on the pan and cover with plastic wrap. Let rest for 15 minutes.
- Preheat oven to 400 degrees F. Uncover the dough and poke it with your fingertips. Brush the surface with more olive oil and then add your toppings. Bake on the bottom rack for 20 -24 minutes.