Pizza / Focaccia Dough
ingredients
1 package active dry yeast or 2 1/4 teaspoons
1 teaspoon white sugar
1 tsp salt
1 1/2 cup warm water (95-110 degrees F)
3 cups flour
2 tablespoons olive oil for pizza ( for focaccia apprx 1/2 cup)
Assorted toppings: green pepper, mushrooms, tomatoes, onions, olives etc
For Focaccia only -
Kosher salt
1 small and 1 Large mixing bowl
spatula or wooden spoon
rolling pin
Cutting board
Knife
Pizza pan/ baking pan
Preheat oven to 450 degrees.
Pour warm water into small bowl; stir in yeast and mix well. ( Water should not be lukewarm, it should be slightly warmer than body temperature)
Set aside and let stand until yeast dissolves, about 5 minutes.
In large bowl mix together 3 cups flour, sugar, and salt.
Mix in 1 tablespoons oil to yeast mixture and then pour into flour mixture.
Mix yeast mixture into flour mixture and knead using your hands or a spoon or spatula until there is no left over flour in the bowl and dough forms a sticky ball.
Add more flour by tablespoon if dough is very sticky.
Move dough out onto floured work surface. Let dough rest while you wash and dry mixing bowl, then brush bowl with oil.
Transfer dough to prepared bowl; turn dough in bowl to coat with oil. Cover bowl with plastic wrap and let dough rise in warm draft-free area until doubled in volume, 30 minutes to an hour.
Prepare sauce and toppings.
Once dough has risen, pour it out onto floured work surface and shape into ball. ( If making two small pizzas cut ball in half and reshape into two balls.)
Roll out dough using rolling pin. Start in center of dough, work out toward edges but try not roll over them.
Add about 3 tablespoons of sauce and spread out over dough.
Add aprx 2 cups cheese and garnish with toppings.
If using a pizza stone no greasing is required but if using a pizza pan you may want to lightly grease the pan with olive oil. I often dust with a little cornmeal too to help it not to stick.
Bake for 15 -20 minutes. Let cool before cutting.
Dough can be made 1 day ahead and stored in airtight container or plastic food storage bag in refrigerator. Can store unused dough in refrigerator for 5 - 7 days.
Can store unused dough in freezer - store for up to 6 months. Leave in refrigerator 1 day ahead to thaw before using.
To Make focaccia we will follow the recipe above for the dough but let it rise a second time for 60-90 minutes.- Use 2-3 tbs of olive oil to grease a 13x9 pan.After the first rise of 30-40 minutes pour the dough out onto floured work surface and shape into ball.Roll or pat dough into shape to fit the pan. Place in the oiled pan then flip it over to coat both sides with oil .Allow it to rise for 60-90 minutes.While waiting for the dough to rise prepare your vegetables.Preheat the oven to 450 degrees.After the dough has risen press your fingers into the dough to make dimples.Pour 1/4 cup of olive oil over dough, use brush or fingers to spreadArrange veggies and herbs to make your design.Sprinkle with 1 tsp Kosher saltReduce oven to 400 - Bake for 20-30 min. until golden brown.
Tomato Pizza Sauce
1 (6 ounce) can tomato paste
1/2 cups water
3 tbs olive oil
2 cloves garlic, finely minced
1 tsp sugar
1/4 - 1/2 tsp ground black pepper
1/2 tablespoon dried oregano
1/2 tablespoon dried basil
Directions
In small bowl mix together the tomato paste, water, sugar, and olive oil.
Mince garlic.
Add garlic, pepper, oregano, and basil to tomato paste mixture. Mix well.
No cooking necessary, just spread on dough.
Store in refrigerator for 5-7 days or pour remaining sauce in ice cube tray to freeze, then store in freezer bag for up to 6 months.
Homemade pizza - What does it cost?
5 lb flour $3.48 / 17 cups = .20 per cup
3 cups of flour = .60
16 oz bag of cheese 3.99 / 2 cups = $2.00
6 oz can of tomato paste = .79 / 8 TBS = .10 per TBS
2 tbs = .20
4 oz jar yeast = $5.99/ 36 teaspoons = .16 cents per teaspoon
2.25 teaspoons = .36 cents
Approximate cost of large homemade cheese pizza = $3.50
