Verdict: Absolutely delicious. I would love to make it again. I will have to find another way when my bread machine finally gives out, but until then this is how I'm going to do it.
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RECIPE:
Pizza Dough / Focaccia
from Salton/MAXIM Housewares bread machine cookbook, 1998
makes 1-2 lb
for 1 lb (makes 12" pizza):
3/4 cup warm water
1 tbsp olive oil
1 1/2 tsp salt
2 1/4 cups all purpose flour
1 tsp sugar
1 tsp yeast
for 1.5 lb (makes 15" pizza):
1 1/8 cups warm water
1 1/2 tbsp olive oil
1 1/2 tsp salt
3 1/3 cups all purpose flour
1 1/2 tsp sugar
1 1/2 tsp yeast
for 2 lb (makes two 12" pizzas):
1 1/2 cups warm water
2 tbsp olive oil
2 tsp salt
4 1/4 cups (531 g) all purpose flour
2 tsp sugar
2 tsp yeast
All purpose flour, for dusting
For pizza (per 12" pizza; you'll need slightly more of everything for a 15" pizza)
- 1/2 cup pizza sauce
- 1 to 1 1/4 cups shredded mozzarella cheese
- Toppings of your choice (suggestions: cooked Italian sausage, pepperoni, mushrooms, spinach, bell peppers, sliced olives, chopped fresh tomato, cooked bacon)
For focaccia (per 1 lb dough)
- 3-4 tbsp olive oil
- 2-3 tsp fresh or dried herbs of your choice (suggestions: Italian seasoning, rosemary, oregano, basil)
- 2-3 tbsp grated Parmesan or Romano cheese
- 1/2 tsp kosher salt
- 1/4 tsp garlic powder (optional)
- Freshly ground black pepper (optional)
Place liquid ingredients in bottom of bread machine pan, then add flour and other dry ingredients on top. Set machine to Dough cycle and let run until done (mine takes 1 hr 30 min). If using immediately, transfer dough to a floured board. If saving for later, place in a bowl greased with olive oil, turn dough over to coat it in the oil, cover with plastic wrap and refrigerate until ready to use.
For pizza dough: Heat oven to 400°F. If you made 2 lb dough, divide it into two equal pieces. Pat with your hands or roll the dough with a floured rolling pin into a 12 in or 15 in circle (depending on the size of your batch of dough). Transfer to a baking sheet or pizza peel/stone dusted with cornmeal or flour. Spread pizza sauce over dough, leaving at least 1/2" at the outer edge. Sprinkle cheese in an even layer over the top of the sauce. Place toppings over the cheese. Bake for 13-17 minutes or until edges are lightly golden brown and cheese is bubbly.
For focaccia: Heat oven to 400°F. On a board or other surface dusted with flour, pat the dough into a circle about 1/2 in thick. Place on a baking sheet dusted with cornmeal or flour. Spread 2 tbsp olive oil on the top surface of the dough with your hands and dimple the top of the dough with your fingertips (deep enough so that oil will pool in the indentations). Once done, drizzle 1-2 more tbsp of olive oil over the top and sprinkle herbs, cheese, salt, and any optional toppings over the top. Let rise for 15-20 minutes. Bake until golden brown (this took about 20-22 minutes for 1 lb dough in my oven). Remove from oven and cool on a wire rack.
