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Pizza Dough And Bonus Focaccia Bread

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Ingredients

Adjust Servings:
1 1/2 cups water, at 110 degrees f
3/4 tablespoon fast rising yeast
1 teaspoon sugar
4 cups bread flour or 4 cups unbleached all-purpose flour
1 teaspoon salt
3 tablespoons olive oil

Nutritional information

138.8
Calories
25 g
Calories From Fat
2.9 g
Total Fat
0.4 g
Saturated Fat
0 mg
Cholesterol
146.7 mg
Sodium
24.3 g
Carbs
1 g
Dietary Fiber
0.3 g
Sugars
3.4 g
Protein
57g
Serving Size

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Pizza Dough And Bonus Focaccia Bread

Features:
    Cuisine:

    used an oiled perforated pan and the crust was just fabulous. I will definitely make this again, and I bet it's even better if the dough ages a bit in the frig.

    • 100 min
    • Serves 16
    • Easy

    Ingredients

    Directions

    Share

    Pizza Dough and Bonus Focaccia Bread, This recipe from Nick Stellino makes 2 large, thin pizza crusts or 1 crust and one loaf of bread, etc It’s a great, versatile dough The same toppings used on a pizza usually work in the bread Times are for making 2 pizza crusts up to the point of adding toppings , used an oiled perforated pan and the crust was just fabulous I will definitely make this again, and I bet it’s even better if the dough ages a bit in the frig , My husband’s aunt turned me on to Nick Stellino and every recipe I have tried is absolutely mouth watering This dough turned out perfect; I even made an extra batch just to have some in the freezer The only thing different I experimented with was, I substituted two cups of the flour for two cups of wheat flour It turned out delicious


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    Steps

    1
    Done

    Add Yeast and Sugar to Water, Whisk and Set Aside Until Foamy.

    2
    Done

    Add Yeast Mixture and Oil to Flour; Mix and Turn Out Onto Lightly Floured Surface; Knead 5 Minutes (10 Minutes If Under Stress or Worried).

    3
    Done

    Place in Oiled Bowl, Loosely Covered With Plastic Wrap or Clean Towel; Allow to Rise in Warm Place Until Doubled in Size, 45-60 Minutes.

    4
    Done

    Divide Dough in Half and Roll Out 2-12"to 15" Pizzas; or 1 Large 9" Focaccia (using All of the Dough); or 1 Pizza and 1 Small 5" Focaccia; or 2 Small Focaccia.

    5
    Done

    Bake Topped Pizza at 500 For 10-12 Minutes.

    6
    Done

    Focaccia: After First Rising, Knead Desired Ingredients Into Dough; Suggestions Are Herbs, Cheese, Olives, Sun-Dried Tomatoes, Artichokes, Garlic, Onions or Pesto.

    7
    Done

    Pat and Stretch Dough Into Small or Large Rounds; Place on Oiled Cookie Sheet, Cover With Towel and Let Rise in Warm Place Again Until Doubled.

    8
    Done

    Just Before Putting Bread in Oven Make Indentations in the Surface With Your Fingertips; If Desired Brush With Olive Oil and Sprinkle With Coarse Salt; Other Suggestions Are Sesame Seeds, Beaten Egg, Flavored Oils, Pepper, Sesame Oil, Rosemary or Basil.

    9
    Done

    Bake on Cookie Sheet or Pizza Stone Until Golden Brown at 475, 10-25 Minutes Depending on Size and Ingredients.

    Avatar Of Amelia Rodriguez

    Amelia Rodriguez

    Health-conscious chef specializing in nutritious and flavorful dishes that nourish the body.

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