Saturday, August 11, 2012

Pizza dough (p. 607) and Focaccia (p. 607)

I'm not sure what motivated me to make Pizza dough (p. 607) other than I wanted to make a bread recipe and pizza sounded good.  I usually just buy my pizza dough at Whole Foods because I hated baking at high altitude.  And Whole Foods has good pizza dough! 

(I know these posts are super late so I'm not going to backdate them.  Look forward to a lot of posts all at once)

I mixed water and yeast:


I added flour, olive oil, and salt.  I omitted the sugar because I don't like my pizza dough sweet (does anyone?):

I mixed it by hand for a minute:

And started kneading.  TJOC always recommends kneading for what I think is way too long.  I kneaded until it looked good:

At this point I separated the dough into three sections because I was only going to make pizza with part of it, I was going to make Focaccia (p. 607).  I covered all the dough so that it could rise. 

It went from this: 

To this: 

   I punched it down, rolled it into a ball, and let it rise for another 10 minutes.  I flattened the ball, stretched it, brushed it with olive oil, and made a pizza!  I never use pizza stones but some people swear by them.  I would love to know your experiences in the comments....

It was really good although no better than the pizza dough from Whole Foods!  So I don't know if I would bother with it in the future.  You all know my theory--if it's not better or cheaper homemade than I might as well just buy it.  Your time is worth something, right?

I like focaccia but almost never buy it.  I took the pizza dough, rolled it out, and put it in a baking dish.  

Well, actually two dishes.  They were let raise in the pans.

I topped mine with garlic, olives, and spices!

I topped moms with mushrooms, garlic, and tomatoes:

I wish you could have smelled how terrific these were when they were cooked:

Focaccia is totally worth making.  Honestly, it was delicious and easy.  And I'm sure you could make it with store-bought pizza dough if you didn't want to make it from true scratch.  I even think mom froze some of it and ate it later and that totally worked.  Has anyone else made focaccia?  How did it turn out?

Sur La Table Cordierite Pizza Stone, 23 1/2" x 13 1/2" (Google Affiliate Ad)
Joy of Cooking-75th Anniversary Edition - 2006 (Google Affiliate Ad)

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  1. I swear by my pizza stone and usually make dough from scratch. That is mostly because we can't be bothered to go to the grocery store to buy crust. When I lived in Ottawa, there was a good, cheap, frozen one my housemates would get, then leave on the heat vent to thaw.
    I've made focaccia before, but not with all of your awesome toppings. I bet yours was better than the ones I've made.

  2. I made this focaccia once and it turned out horrible but it was due to me not knowing how to work with yeast. Now that I understand it and after reading your review I think I will give it a try. I have tried the foccacia recipe from Artisan Bread in 5 minutes a day (I've posted about it on my blog) and we really liked that. I don't use a pizza stone mostly b/c I have no where to keep it in my small kitchen. I usually just use a pizza pan to make my pizzas.

  3. It may rise better with the sugar left in - the yeast uses this and sugars in the flour as food to produce CO2 gas. I make this recipe and after a first rise it will usually fill the entire bowl. Your focaccia came out beautifully.


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