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
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. 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.