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 tasty pizza.
Either way it's easy and versatile.
Basic Dough for Pizza and
Focaccia
3/4 cup warm water
1 teaspoon granulated sugar
1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons active
dry yeast
1 tablespoon olive oil
2 cups all-purpose flour
1 teaspoon salt
1 tablespoon cornmeal
Place warm water (105° to 115°F)
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; 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. 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.
