some focaccia crust

November 9, 2010

whole wheat dough
I love using focaccia bread for pizza crust and recently I have been loving Tyler Florence’s Fabulous Focaccia recipe. The recipe below is pretty much Tyler Florence’s except my slight change of using whole wheat and unbleached flour together (the directions are pretty much from his recipe, so following the directions directly from Tyler Florence works too, maybe even better).
2 tsp active dry yeast
1 cup warm water
2 tbsp sugar
3 cups whole wheat flour
1 cup unbleached flour
1 tbsp coarse salt
1/4 cup olive oil
In a mixer, proof the yeast by adding together the warm water and sugar. Stir gently until it dissolves. Let stand until foams appears. Turn mixer on low and slowly add the flour to the bowl. Dissolve salt in 2 tbsps of water and add it to the mixture. Pour in 1/4 cup olive oil. Once well mixed, increase the speed to medium. Mix until dough is smooth. If dough is too wet, add more flour; if too dry, add a bit of water.

Turn dough out onto a clean surface and gently knead it a few times. Form dough into a round ball and place in an oiled bowl. Cover with a damp towel and place it in a warm place. Allow the dough to rise (when it is doubled in size) for about 1 hour.

Once dough has doubled in size, place on a clean surface. Roll out dough to desired pizza size and desired crust thickness. We are a fan of thin crust, so we roll it out until dough is about 1/4” to 1/2” thick. Place desired toppings to create your pizza. When we make pizza, we usually have the oven at the highest heat setting possible and depending the toppings, the pizza will bake anywhere from 10-18 minutes.

The pizza we made for our fall-ebration was an Acorn Squash and Gorgonzola Pizza taken from here. It is really yum, but we like more spice to we used a chili garlic oil right on top of the crust before we put on the cheese (and we even drizzled just a smidge on top before we ate it)

acorn squash and gorgonzola pizza
You will just love this pizza! Anyone else feeling a wee bit hungry?!

p.s. i usually triple the recipe and separate the dough into 6 balls and freeze them, so i have dough ready when i want fresh pizza.

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