Recipe by sugarpea
This recipe from Nick Stellino makes 2 large, thin pizza crusts or 1 crust and one loaf of bread, etc. It's a great, versatile dough. The same toppings used on a pizza usually work in the bread. Times are for making 2 pizza crusts up to the point of adding toppings.
- 354.88 ml water, at 110 degrees f
- 11.09 ml fast rising yeast
- 4.92 ml sugar
- 946.36 ml bread flour or 946.36 ml unbleached all-purpose flour
- 4.92 ml salt
- 44.37 ml olive oil
Directions See How It's Made
- Add yeast and sugar to water, whisk and set aside until foamy.
- Add yeast mixture and oil to flour; mix and turn out onto lightly floured surface; knead 5 minutes (10 minutes if under stress or worried).
- Place in oiled bowl, loosely covered with plastic wrap or clean towel; allow to rise in warm place until doubled in size, 45-60 minutes.
- Divide dough in half and roll out 2-12"to 15" pizzas; or 1 large 9" focaccia (using all of the dough); or 1 pizza and 1 small 5" focaccia; or 2 small focaccia.
- Bake topped pizza at 500° for 10-12 minutes.
- Focaccia: After first rising, knead desired ingredients into dough; suggestions are herbs, cheese, olives, sun-dried tomatoes, artichokes, garlic, onions or pesto.
- Pat and stretch dough into small or large rounds; place on oiled cookie sheet, cover with towel and let rise in warm place again until doubled.
- Just before putting bread in oven make indentations in the surface with your fingertips; if desired brush with olive oil and sprinkle with coarse salt; other suggestions are sesame seeds, beaten egg, flavored oils, pepper, sesame oil, rosemary or basil.
- Bake on cookie sheet or pizza stone until golden brown at 475°, 10-25 minutes depending on size and ingredients.