This recipe can be used for bread dough, pizza dough or focaccia.
- 6 cups flour
- 2 tbsp sugar
- 2 tsp salt
- 2 1/4 tsp of dry active yeast
- 1 3/4 cup of water
- 1/4 cup olive oil
I use my Kitchen Aid mixer with the dough hook to make this dough but it can also be made by hand. I mix the dry ingredients together, then warm the water and oil in the microwave for 1 minute. Add the water to the dry ingredients and let the dough mix until the dough is well mixed and smooth. Oil the mixer bowl and cover with plastic wrap. Leave to proof in a warm place until doubled.
After the first proof divide the dough and shape for desired use:
- For pizza, this recipe will make 4 medium round pizzas, or 2 sheet pans. If you are making pizza you can divide the dough and shape for use on a greased pizza pan immediately, not second proof is needed. Dough may need time to rest during shaping. Add toppings and bake at 400 degrees until browned and will release from the pan with a spatula.
- For bread this will make 2 large or 4 small loaves depending on your pan size. Grease the pans and shape the loaf, and let rise a second time before baking. Bake at 350 degrees until golden brown and the bottom of the load sounds hollow when you tap it.
- For focaccia, you can make the loaves any size you desire. Shape on a greased sheet pan and leave to rise a second time. Add any toppings and a generous drizzle of olive oil before baking. Bake at 400 degrees until golden brown on top and bottom.
- To divide the dough evenly I use a kitchen scale.
- This dough freezes really well. Just put the dough in a zippered baggie with a bit of olive oil. Take it out, and fully thaw before shaping and baking.
- If you are unsure if your yeast is good, you can proof the yeast by putting it in a cup of warm water with half of the sugar and leaving it for 10 minutes to see if it will develop a thick layer of bubbles. That means it is alive and ready to bake with. Then just add the proofed mixture to the dry ingredients and the rest of the water (3/4 cup), oil, etc.