posted by RisaG 08-16-101 6:16 AM
1 1/4 cups lukewarm water -- + extra
3 tbsp olive oil
1 tsp salt
3 cups bread flour
2 tsp sugar
2 1/4 tsp Active dry yeast -- OR 1 1/2 tsp SAF yeast
Place ingredients in bread pan of ABM in order that the manufacturer says. Put on dough cycle. When cycle is over, let dough rest and rise in bread pan with machine top closed. Do this for 1/2 hour.
Remove dough to floured surface. Punch down and roll out to a large rectangle. Place on a greased cookie sheet. Try to stretch it to the edges. If you have to, let it rest in between stretching, covered with a clean kitchen towel, until it stretches the whole way without any holes. If you do get a hole or two, scrunch the edges together and close the hole. Make indentations in the dough with your fingers or knuckles, all over the dough. Then brush with olive oil. If you wish, sprinkle with more herbs.
Preheat oven to 450°F. Let it preheat for a long time, around 1/2 hour. If you have a pizza stone, put the cookie sheet right on top of it. If not, just on the rack will do. Bake for 10-15 minutes until brown. Remove from oven and brush with more oil. Serve, cut into squares.
NOTES : This dough makes wonderful pizza dough. Just cut it into pieces and roll out, as for pizza. Then let it rest. Top with your favorite toppings and bake for a few minutes to crisp the under side of the dough and to melt the cheese. Or you can make the crusts earlier (or a few days earlier) and freeze them, slightly baked until set but not brown.
If no ABM, you can mix this dough up this way: Combine dry ingredients and mix slightly. Add oil and water and knead with hands or dough hook if you have one. Knead for 6-10 minutes. Do not let dough rise about 80 degrees F. Brush the surface of the dough with a little oil. Set aside to rise. Punch down and turn into greased bowl. Let rest, covered, for 15 minutes.
Grease a 9"x13" pan. Spread dough out to cover pan, working dough into the corners.
Let dough sit and rest for another 20 minutes.
Heat oven to 450 Degrees F. Brush top of dough with oil and press indents into dough with your finger tips.
Bake in oven until light brown, about 10-15 minutes. Remove from oven and brush with oil.
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