Basic Dough for Pizza and Focaccia
This straightforward savory dough does double-duty. Brushed with olive oil and sprinkled with rosemary and coarse salt, it's an aromatic focaccia. Slathered in a hearty red sauce and piled with your favorite toppings, it's a great pizza.
3/4 cup warm water
1 teaspoon granulated sugar
1 (0.25-ounce) packet active dry yeast, or 2 1/4 teaspoons active dry yeast
1 tablespoon olive oil
2 cups all-purpose flour
1 teaspoon salt
1 tablespoon cornmeal
- Place warm water (105°F to 115°F | 40°C to 45°C) into a medium bowl; mix in sugar; sprinkle yeast over surface. Stir to combine, allow to sit for about 5 minutes or until yeast foams; add olive oil, combine. Add flour and salt, mix well, scraping bowl edges.
- Turn onto a lightly floured surface; knead until smooth and soft, about 5 minutes. Grease a large bowl; form dough into a ball, place into bowl and turn to coat. Cover with a tea towel or light cloth; place in a warm, draft-free place until doubled in bulk, about 1 hour.
- For pizza: Preheat oven to 425°F (220°C); sprinkle cornmeal onto two pizza pans (11 or 12-inch diameter). Punch down dough to press out air; divide into two balls and roll out each to fit prepared pans. Add pizza toppings of your choosing and bake for 20 minutes or until crust is browned.
- For focaccia: Preheat oven to 400°F (205°C). Brush a 13 x 9 x 2-inch baking dish with oil. Gently press risen dough into pan, smoothing the top and creating small dimples with your fingers. Lightly brush with olive oil and sprinkle with a little rosemary and coarse salt, if desired. Bake until golden brown, about 35 minutes.
Makes 16 servings.