Title: Jeff Smith's Pizza Dough
Categories: Pizza
Yield: 6 Servings
| 2 | | Fast-rising dry yeast |
| 2 | | Tepid (90F) water |
| 2 | | Sugar |
| 4 | | Olive oil |
| 1/2 | | Oil |
| 1 | tb | Salt |
| 5 1/2 | | Unbleached white flour |
| 3 | | Cloves garlic, crushed |
| 1/4 | | Olive oil for topping (if making fo |
| 1 | | Whole rosemary (ditto) |
| 1 | | Kosher salt (ditto) |
From: Ted Taylor The following recipe is for "focaccia Romana," or
Roman focaccia, from Jeff Smith's "The Frigal Gourmet Cooks Three
Ancient Cuisines." He recommends it as the best dough for a pizza
crust he's run across, and I must say it is both very easy and VERY
good to eat. I halved the following recipe (but used the full amount
of garlic, plus 2 c of meaty red sauce, about 4 oz. of pepperoni, 8-9
fresh mushrooms and 8 ounces of whole-milk
mozzarella) and the results were great. Lacking quick-rise yeast, I
used regular yeast and just ate a little later -- no problem there. And of
course, I made the dough into a pizza instead of a plain focaccia (which is
like a thick pizza (also round, but thicker) but without toppings. Dissolve
the yeast in the tepid water. Add the sugar, olive oil, oil, and salt. Mix
in 3 c of the flour and whip until the dough begins to leave the sides of
the mixing bowl, about ten minutes [!!]. I [Smith] use my KitchenAid mixer
for the whole process. Mix in the remaining flour by hand or with a dough
hook and knead the dough until it is smooth. Allow the dough to rise
twice, right in the bowl, and punch down after each rising. Oil 2
baking sheets, each 13 inches by 18 inches, and divide the dough between
the 2 pans. Using your fingers, press the dough out to the edges of each
pan. Allow to rise for about 30 minutes and brush with the crushed garlic
mixed with the oil for topping. Sprinkle the rosemary and kosher salt on
top. Bake at 375 degrees for about 30 minutes. - - - - - - - - - - - - -
~ - - - - Contributor: The Frugal Gourmet Preparation Time: 0:00