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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Olive Oil Dough for Pizza & Focaccia Recipe

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This recipe for Olive Oil Dough for Pizza & Focaccia is from The Chadwick Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 cups lukewarm water
1 1/2 T granulated yeast (2 packets)
1 1/2 T Kosher salt
1 T sugar
1/4 cup extra virgin olive oil
1 1/2 cups unbleached all-purpose flour
Directions:
Directions:
Mix yeast, salt, sugar, and olive oil with the water in a 5-qt bowl, or a lidded (not airtight) container.
Mix in the flour without kneading, using a spoon, a 14 cup capacity food processor (with dough attachment) or a heavy duty stand mixer with dough hook. If you're not using a machine, you may need to use wet hands to incorporate the last bit of flour.
Cover with moist towel and let rest at room temperature until dough rises and collapses, approximately 2 hours.
The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 12 days.
Number Of Servings:
Number Of Servings:
4 large pizzas or breads
Preparation Time:
Preparation Time:
varies
Personal Notes:
Personal Notes:
This recipe comes from Artisan Bread in Five Minutes a Day. It allows you to mix a large portion of dough and store in the refrigerator for use in various recipes like pizza and flatbreads over a period of 12 days. This book and the new edition have wonderful recipes for various types of breads with valuable information about working with bread dough.

 

 

 

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