Can also be used for French (or Italian) bread and Kaiser rolls 1 cup warm water, bottled water is best (110 degrees F/45 degrees C) 1 tablespoon white sugar 2 1/4 teaspoons (1 packet) active dry yeast 3 tablespoons extra virgin olive oil 1 1/2 teaspoon kosher salt or 1 t. table salt 2 1/2 to 3 cups bread flour plus additional as needed Stir water, sugar and yeast together until dissolved. Let stand 5 minutes. It should have foamed on the top (if not, your yeast is not active). Add the olive oil. Stir in the flour and salt as much as you can in the bowl. Turn out onto a lightly floured surface and knead until smooth and elastic, about 5 to 8 minutes, using as little flour as possible. You can let it rest for about 5 minutes during this step if it tends to be a little sticky. Put in an oiled bowl, turning to oil the top, cover with a damp towel or plastic wrap and let rise for 1 hour. 2. Punch down dough. Cut off the amount you need and return the rest to the bowl until you need it, or put in oiled (or sprayed) storage bowl and keep refrigerated. To use again, remove from refrigerator 1 hour before you plan to use it. Pat dough into sprayed pizza pan or on to a floured pizza peel (if using a baking stone) using fingers dipped in olive oil. If desired, sprinkle basil, thyme or other seasonings on crust. Top with your favorite pizza toppings and bake for 10 to 15 minutes in a preheated 450 degree oven. *For French (or Italian) bread or Kaiser rolls, preheat oven to 450 and put about an inch of water in a pie plate or cake pan and place on the bottom rack of the oven to create steam. Place an oven rack in the next position up. |
