Pizza Dough

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Pizza Dough

Recipe Information
Source: Kate Ransdell Serves/Makes:4 Ingredients 3 cups (700 ml) unbleached all-purpose flour 1-1/2 tsp (7 ml) active dry yeast 1/2 tsp (2 ml) salt 1 tsp (5 ml) sugar 2 tbsp (30 ml) chopped fresh basil, or 2 tsp (10 ml) dry 2 tsp (10 ml) minced garlic 1/4 cup (60 ml) olive oil 1 cup (225 ml) lukewarm water (120 - 130 degrees) For foccocia bread: Extra-virgin olive oil 3 garlic cloves, slivered 1 tbsp (15 ml) fresh finely minced basil or slightly crushed rosemary 1/4 cup (60 ml) finely chopped onion Sea salt Preparation Mix together flour, yeast, salt and sugar in large bowl. Make a well in center. Mix together basil, garlic, olive oil and warm water and pour into the well. With your hands, start pulling the flour into the liquid until all the flour is absorbed. Turn the dough out onto a floured work surface and knead for about 10 minutes, until a soft, smooth dough is formed. Place dough in a greased bowl, cover with a damp kitchen towel and place in a warm, draft-free location for about 1 hour. Punch down dough and knead out air bubbles. Shape into a 15 inch round. Leave a fatter "lip" of dough around the outside. Cover with dampened kitchen cloth again and let the dough rise in a warm, draft-free location for 30 to 40 minutes. Cover with your favorite pizza toppings and bake in a preheated 400 degree (200 C.) oven for 25 to 30 minutes. For Focaccia Bread: Instead of shaping into a 15 inch round, only make it about a 10 inch round and don't make the "lip". After dough has risen the second time, brush top with olive oil. Press garlic, basil or rosemary, and chopped onion into dough lightly with your fingertips. This will form small indentations in the dough. Sprinkle the top with coarse sea salt to taste and bake, preferably on a baking stone, at 400 degrees (200 C.) for 25 to 30 minutes. Comments The pizza dough is wonderful when baked on a preheated baking stone, sprinkled with a bit of cornmeal. I fear the word "yeast", but even I can make this!

Recipe Information

Source:: Kate Ransdell

Serves/Makes:4

Ingredients

3 cups (700 ml) unbleached all-purpose flour
1-1/2 tsp (7 ml) active dry yeast
1/2 tsp (2 ml) salt
1 tsp (5 ml) sugar
2 tbsp (30 ml) chopped fresh basil, or 2 tsp (10 ml) dry
2 tsp (10 ml) minced garlic
1/4 cup (60 ml) olive oil
1 cup (225 ml) lukewarm water (120 - 130 degrees)
For foccocia bread:
Extra-virgin olive oil
3 garlic cloves, slivered
1 tbsp (15 ml) fresh finely minced basil or slightly crushed rosemary
1/4 cup (60 ml) finely chopped onion
Sea salt

Preparation

Mix together flour, yeast, salt and sugar in large bowl. Make a well in center.
Mix together basil, garlic, olive oil and warm water and pour into the well. With your hands, start pulling the flour into the liquid until all the flour is absorbed.
Turn the dough out onto a floured work surface and knead for about 10 minutes, until a soft, smooth dough is formed.
Place dough in a greased bowl, cover with a damp kitchen towel and place in a warm, draft-free location for about 1 hour.
Punch down dough and knead out air bubbles. Shape into a 15 inch round.
Leave a fatter "lip" of dough around the outside. Cover with dampened kitchen cloth again and let the dough rise in a warm, draft-free location for 30 to 40 minutes.
Cover with your favorite pizza toppings and bake in a preheated 400 degree (200 C.) oven for 25 to 30 minutes.
For Focaccia Bread:
Instead of shaping into a 15 inch round, only make it about a 10 inch round and don't make the "lip".
After dough has risen the second time, brush top with olive oil.
Press garlic, basil or rosemary, and chopped onion into dough lightly with your fingertips. This will form small indentations in the dough.
Sprinkle the top with coarse sea salt to taste and bake, preferably on a baking stone, at 400 degrees (200 C.) for 25 to 30 minutes.

Comments

The pizza dough is wonderful when baked on a preheated baking stone, sprinkled with a bit of cornmeal. I fear the word "yeast", but even I can make this!