Pizza Dough/Focaccia - Hand Mixer

Makes about 1½ pounds; 12 servings
(enough for two 10-inch pizzas)

1¹⁄³ cups warm (100°F to 110°F) water
2¼  teaspoons active dry yeast
1     teaspoon granulated sugar
3½ cups unbleached bread or
       all-purpose flour
2     teaspoons kosher salt
2    tablespoons extra virgin olive oil
For Focaccia:
1    tablespoon extra virgin olive oil
2    tablespoons chopped fresh
      rosemary
½  teaspoon kosher salt

Nutritional information per serving (based on 16 servings): Calories 90 (5% from fat) • carb. 19g • pro. 3g • fat 0g • sat. fat 0g • chol. 0mg • sod. 200mg • calc. 1mg • fiber 1g

1. Put the warm water, yeast, and sugar into
a large mixing bowl. Stir to dissolve the
yeast and let stand for 5 to 10 minutes.
Mixture will foam and bubble – this
means the yeast is active and alive.
2. In a separate bowl, combine flour and
salt. Using the beaters, mix on Speed 1
for 20 to 30 seconds; reserve.
Add the 2 tablespoons of olive oil and
½ cup flour to the yeast mixture.
Using the dough hooks, mix on Speed 1
until smooth, about 30 to 40 seconds.
Running on Speed 2, continue to add
the remaining flour mixture, ½ cup at
a time, mixing completely, about 30 to
40 seconds, until no flour is visible after
each addition. The dough at first will be a
batter, and slowly, as the flour is added,
it will become a dough ball. After all the
flour mixture has been incorporated, and
the dough has formed a dough ball that
cleans the sides of the mixing bowl, knead
at Speed 3 for an additional minute.
3. Lightly dust the dough with flour and
place it in a large mixing bowl covered
with either a damp towel or plastic wrap.
Allow to rise in a warm place for about
45 minutes, or until the dough has
doubled in size.
4. Put the dough on a lightly floured surface
and gently punch down. Shape into
desired size(s) for pizza, or use for
preparing calzones (see Cuisinart.com
for recipe ideas).
5. For focaccia, press dough into an oiled
13 x 9-inch baking pan, or a rimmed
baking pan. Lightly cover with plastic
wrap and allow to rise for an additional
45 minutes – dough will be nice and
puffy. Preheat oven to 425°F with the
rack in the middle position. Brush the
remaining 1 tablespoon of olive oil on
top of the dough and, using your fingers,
make indentations all over the dough.
Sprinkle with the rosemary and salt.
Bake for about 18 to 20 minutes, or
until nicely golden.