Pizzadoughandbonusfocacciabread Recipes

Steps:

• Mix the yeast and water in a small bowl. Let proof for 10 minutes (until bubbles begin to form).
• In large bowl, stir together flour, salt, sugar, garlic powder, oregano, thyme, basil, and black pepper.
• Add the yeast mix and vegetable oil to the dry ingredients and combine.
• When dough has pulled together, turn out onto lightly floured surface and knead until smooth and elastic.
• Lightly oil a large bowl, place dough in bowl, and turn to coat with oil.
• Cover with damp cloth and let rise in warm place 25 minutes.
• Preheat oven to 425 degrees.
• Punch dough down, place on greased baking sheet.
• Pat dough into 1/2-inch thick rectangle (doesn't have to be perfect).
• Using your knuckle, make indentations in the dough about 1/2-inch apart, then prick dough with fork.
• Brush top with olive oil, then sprinkle with Parmesan and mozzarella cheese.
• Bake for 13-15 minutes until golden brown.

Steps:

• 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.

Steps:

• Proof yeast, sugar and warm water for 5 minutes in a large bowl.
• To the bowl add remaining ingredients. Kneed by hand for at least 5 minutes. (If the bowl is large with a flat bottom- you can kneed right in the bowl).
• Cover dough and let dough rise in warm place for 15 minutes.
• Punch dough down. Shape dough, add olive oil and salt if desired and then let rise and additional 15 minutes.
• (Half this recipe fits nicely into an 8x8 pan).
• Place in 375 degree oven and bake for 20 to 25 minutes. Keep a close eye on this, every oven is different. Cool on a large wire rack.

Steps:

• Put all ingredients except the garlic and 2 tbsp olive oil in the bread pan of your bread machine. Select dough cycle.
• Remove the dough after the cycle is completed.
• In a parchment paper lined (or cornmeal sprinkled) cookie sheet, pat the dough into a roughly round shape about 1/2-inch thick. Cover with a towel and let it rest for 45 minutes.
• Preheat the oven to 400ºF.
• Combine the garlic with 2 tbsp olive oil. Dimple the dough with your fingers and brush it with the olive oil mixture. Sprinkle the dough with coarse salt, if desired.
• Bake the focaccia for 15-20 minutes, until it's deep brown all over. Remove it from the pan and cool it for 15 minutes before eating.

Steps:

• Beat water, olive oil, yeast, sugar, and salt together with an electric mixer until evenly combined, about 2 minutes. Add flour, 1 cup at a time, stirring with a wooden spoon after each addition, until dough almost comes away from the sides of the bowl.
• Knead the dough with your hands until soft and smooth. Lightly oil a bowl and place dough in the bowl, flipping to coat all of the dough. Let dough rest for 5 to 10 minutes.

Steps:

• Dissolve yeast with sugar and water.
• Mix in all other ingredients.
• Let rise 20 minutes.
• Divide dough in 1/2, and spread out to 1/4 inch thick circle on two greased cookie sheets.
• On each spread first the olive oil then the garlic into the dough. Sprinkle with salt and fresh rosemary.
• Layer remaining ingredients, in order evenly over bread.
• Let rise 20 minutes and bake 400F Till cheese is melted and lightly browned around edges (approx 10-15).
• Serve warm or cooled.

Steps:

• Preheat oven to 450°F.
• Place all ingredients (except for extra garlic oil) in the bowl of the mixer, starting with 3 cups of flour. Turn mixer on and add more flour until dough pulls away from the sides of the bowl; knead for 5 minutes (unless using spelt or kamut flour, then knead for 3 minutes.).
• Sprinkle 2 paddles or wooden boards generously with corn meal.
• Oil hands well and shape into 2 large dough balls; roll out to 1/4 inch.
• Using a soft brush dipped in cool water, brush top and sides of each circle of dough.
• With your fingertips, make indentations all over the dough.
• Pour garlic oil lightly all over the dough so that it cullects in the indentations.
• Sprinkle sesame seeds, parmesan cheese, garlic salt, pepper or whatever herbs you like all over the top.
• Transfer to preheated stone and bake at 450° for 8-10 minutes or until golden brown (if baking 2 at a time, increase the time 2-4 minutes).

Steps:

• Put ingredients in machine in order above.
• Set to"dough" setting.
• When it is ready, cut the dough in half, spread into circles on baking sheets or pizza pans.
• Brush lightly with olive oil.
• Sprinkle on: garlic powder, onion powder, parsley flakes, basil, rosemary, feta or parmesan cheese (or both!) and a little coarse salt.
• Bake in an oven preheated to 450°F for 10- 12 minutes.
• Enjoy with soup, cheese or Italian style with balsamic vinegar and olive oil (equal parts) swirled in a saucer.