Breads

Pizza Dough/Focaccia - Hand Mixer

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

Pizza Dough/Focaccia - Hand Mixer

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

One of the simplest doughs to prepare at home to take your pizza night to the next
level. And if shaping pizza is not your thing, we give instructions on how to turn this into a
delicious, herby focaccia.

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

Ingredients

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

Preparation

  1. 1. Put the warm water, yeast, and sugar into
  2. a large mixing bowl. Stir to dissolve the
  3. yeast and let stand for 5 to 10 minutes.
  4. Mixture will foam and bubble – this
  5. means the yeast is active and alive.
  6. 2. In a separate bowl, combine flour and
  7. salt. Using the beaters, mix on Speed 1
  8. for 20 to 30 seconds; reserve.
  9. Add the 2 tablespoons of olive oil and
  10. ½ cup flour to the yeast mixture.
  11. Using the dough hooks, mix on Speed 1
  12. until smooth, about 30 to 40 seconds.
  13. Running on Speed 2, continue to add
  14. the remaining flour mixture, ½ cup at
  15. a time, mixing completely, about 30 to
  16. 40 seconds, until no flour is visible after
  17. each addition. The dough at first will be a
  18. batter, and slowly, as the flour is added,
  19. it will become a dough ball. After all the
  20. flour mixture has been incorporated, and
  21. the dough has formed a dough ball that
  22. cleans the sides of the mixing bowl, knead
  23. at Speed 3 for an additional minute.
  24. 3. Lightly dust the dough with flour and
  25. place it in a large mixing bowl covered
  26. with either a damp towel or plastic wrap.
  27. Allow to rise in a warm place for about
  28. 45 minutes, or until the dough has
  29. doubled in size.
  30. 4. Put the dough on a lightly floured surface
  31. and gently punch down. Shape into
  32. desired size(s) for pizza, or use for
  33. preparing calzones (see Cuisinart.com
  34. for recipe ideas).
  35. 5. For focaccia, press dough into an oiled
  36. 13 x 9-inch baking pan, or a rimmed
  37. baking pan. Lightly cover with plastic
  38. wrap and allow to rise for an additional
  39. 45 minutes – dough will be nice and
  40. puffy. Preheat oven to 425°F with the
  41. rack in the middle position. Brush the
  42. remaining 1 tablespoon of olive oil on
  43. top of the dough and, using your fingers,
  44. make indentations all over the dough.
  45. Sprinkle with the rosemary and salt.
  46. Bake for about 18 to 20 minutes, or
  47. until nicely golden.