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BASIC PIZZA, FOCCACIA AND CALZONE DOUGH.
All purpose recipe for most Italian breads. This dough is easiest to make in a food processor. You can, however, make it by hand, but there's just a lot of work that way. Feel free to add ingredients to the dough to make it more interesting, like garlic powder, oregano, or maybe carmelized onions.
A basic dough that will do the job for most recipes, thick or thin pizzas, great foccacia and calzones.
BASIC PIZZA, FOCCACIA & CALZONE DOUGH
INGREDIENTS:Makes 2 (14 inch pizzas) or 1 (14 inch foccacia)
● 3½ cups all purpose flour
● 1 cup warm water (between 90° and 110° F.) 100℉ is perfect
● 2 Tablespoon(s) dry active yeast (2 tablespoons, I like my dough a little yeasty. You can use less)
● 2 Tablespoon(s) honey
● ¼ cup extra virgin olive oil
● ½ Teaspoon(s) salt
DIRECTIONS: FOOD PROCESSOR MIXING
1. Some food processors come with a dough blade. If you have it use it. If you don't, just
use the standard cutting blade.
2. Pour in warm water. The water should be about 85-115℉. Test it with your hand. It should
feel very warm, but comfortable. Add the honey and salt. Mix on low for about 20 seconds.
Add the yeast and mix on low for another 5 seconds.
Add 1 cup of flour, mix on low for 10 seconds.
Add the olive oil and mix until blended (about 15 or 20 seconds more).
Add the rest of the flour (and any other additions) and mix on high for about a minute or
two. The dough should turn into a ball and roll around the processor. If the dough does not
ball up because it's too dry, add water one tablespoon at a time until it does. If your
mixture is more like a batter, add flour one tablespoon at a time. Adding water or flour as
needed to get the right consistency will assure you always get a perfect dough. Just
remember to do it in small amounts.
2. Once the dough is balled up, place the ball on a floured board and knead for about a minute.
This builds the gluten which helps the dough to rise and become fluffy when cooked. Place
the dough in a plastic grocery bag or a covered bowl and store in a warm, dry area to rise.
3. After about 45 minutes the dough should have about doubled in size. Show it who's the boss
and punch it down. That's right, give it a good smack so it deflates. Let it rise for
another hour to an hour and a half. The dough is now ready to be rolled out. You can punch
the dough down one more time if you want and wait another hour or two before rolling out.
The choice is yours.
4. Next procedure is to roll out the dough.
1. This dough can also be made in advance and refrigerated for a day or so, or even frozen. Be
sure to let the dough come to room temperature before using.
DIRECTIONS: ROLLING OUT THE DOUGH FOR PIZZA AND CALZONE
1. One mistake most people make when working with dough is not using enough muscle. Dough
fights back. You push it, it pushes back. Don't be afraid of the dough. It won't bite you
and you can't really damage it, either. When working with dough, use plenty of flour, but
don't let it get too dry. It should be fun to work with, not too sticky and not too crumbly.
2. Form it into a flat ball about six to eight inches wide. Using both hands, one on top of the
other, press from the center outwards on it to start stretching it out, turning the dough a
bit on each push. You can also pick up the dough and squeeze the edges of it while turning it
like a steering wheel. This allows the weight of the dough to stretch it.
3. Once the dough is about ½" thick all the way around, use a rolling pin to flatten it out
to about ¼" thick. I usually run the pin over once or twice, flip the dough over and give
it a quarter turn and roll it again to make it even.
4. Take a fork and put puncture holes all over the dough. This keeps it from bubbling up while
cooking and it also helps to hold the sauce on as well.
5. Transfer dough to a pizza peel sprinkled with corn meal or place it on a lightly greased
6. Top with sauce, cheese and/or toppings and bake in a 400°F oven until the crust is light
brown. Bake on either baking stones or on a cookie sheet or a pizza pan.
DIRECTIONS: ROLLING OUT THE DOUGH FOR FOCCACIA
1. The dough for foccacia should be a little wetter than the dough for the pizza and calzone.
2. When you form or roll out the dough it should be ½ inch thick with the edges a thickness of ¾ of an inch.
This will keep the olive oil and toppings in place. It is not necessary to puncture the dough as you did for the pizza and
calzone dough. Foccacia is usually lighter and airy like bread than the crispier pizza dough.
NOTE: ALTHOUGH NOT THE EXACT RECIPES PRESENTED, THE VIDEOS BELOW MIGHT BE OF HELP TO YOU.
U-TUBE VIDEO - PIZZA FUNDAMENTALS
U-TUBE VIDEO - FOCCACIA FUNDAMENTALS
U-TUBE VIDEO - CALZONE FUNDAMENTALSBASIC TOMATO SAUCE