PIZZA DOUGH

I have tested many pizza doughs and I found that this "focaccia" dough is really perfect for that use. It has a fine crust, it is also very light and it's taste is really good. So, what more should we want?!?

Actually, this recipe for "Focaccia" dough comes from Eric Treuille and Ursula Ferrigno's "Ultimate Bread" cookbook. I have slightly changed a few details and I divided the quantities by two...


Makes one portion dough (~26-30cm/10-12 inches)

Ingredients:
1 Tsp Dried yeast
150ml Tepid water
250g Plain (strong) white flour
1 Tsp Salt
2 Tbs Virgin olive oil

Method:
1. Sprinkle the yeast into 100ml of the water in a bowl.
2. Leave for five minutes and stir to dissolve.
3. Mix the flour and salt in a large bowl.
4. Make a well in the center of the flour and pour in the yeasted water.
5. Draw enough of the flour into the yeasted water in order to form a thick paste.
6. Cover the bowl with a towel and leave to sponge until frothy and risen, about 20 minutes.
7. Mix in the remaining flour, water and the olive oil to form a soft, sticky dough.
8. Turn the dough onto a floured surface and knead for about 10 minutes or until the dough is smooth, silky and elastic.
9. Place the dough into a oiled bowl and cover with a towel.
10. Leave to rise until doubled in size, 1 1/2-2 hours.
11. Knock back, "chafe" the ball of dough and roll out.
12. Dress your pizza (see recipe).

Remarks:
If you wish, you can substitute the amount of oil by water, but then your dough will be less supple and moist.

Serving suggestions:
Use it as a pizza dough or double the quantities and make a focaccia with this dough.

(Dough -Pic by www.italiancook.ca)
(Pizza -Pic by http://amuse-bouche.net)