Everything with me lately has been dough, dough, dough. I'm trying to perfect my pizza dough for no apparent reason other than that I need a project...and pizza dough led me back to foccacia, which I was obsessed with baking quite a few years ago. As I type this I have some dough proofing in the warm draft-free confines of my oven. Book club ladies beware, sun-dried tomato foccacia is on the menu for tonight.
We ended up with a beautiful pizza the other night thanks to Giada DeLaurentiis and her terrifically easy pizza dough. It was crisp and slightly chewy and fit my needs perfectly, as I did not have instant rapid-rise yeast on hand. You can top it with just about anything, but I kept ours simple: a light coating of homemade tomato sauce, parmesan, fresh basil, and turkey pepperoni.
3/4 c. warm water (105°F to 115°F)
1 envelope active dry yeast
2 c. (or more) all purpose flour
1 tsp. sugar
3/4 tsp. salt
3 T. olive oil
Pour 3/4 cup warm water into small bowl; stir in yeast. Let stand until yeast dissolves, about 5 minutes.
Brush large bowl lightly with olive oil. Mix 2 cups flour, sugar, and salt in processor. Add yeast mixture and 3 tablespoons oil; process until dough forms a sticky ball. Transfer to lightly floured surface. Knead dough until smooth, adding more flour by tablespoonfuls if dough is very sticky, about 1 minute. Transfer to prepared bowl; turn dough in bowl to coat with oil. Cover bowl with plastic wrap and let dough rise in warm draft-free area until doubled in volume, about 1 hour. Punch down dough. Roll out dough according to recipe instructions. (Start in center of dough, working outward toward edges but not rolling over them.)