Pizza Dough and Bonus Focaccia Bread

• water, at 110 degrees f↗1 1⁄2 cups
• fast rising yeast↗3⁄4 tablespoon
• sugar↗1 teaspoon
• bread flour or 4 cups unbleached all-purpose flour↗4 cups
• salt↗1 teaspoon
• olive oil↗3 tablespoons

Step-by-step instructions

1. 1

   Add yeast and sugar to water, whisk and set aside until foamy.

2. 2

   Add yeast mixture and oil to flour; mix and turn out onto lightly floured surface; knead 5 minutes (10 minutes if under stress or worried).

3. 3

   Place in oiled bowl, loosely covered with plastic wrap or clean towel; allow to rise in warm place until doubled in size, 45-60 minutes.

4. 4

   Divide dough in half and roll out 2-12"to 15" pizzas; or 1 large 9" focaccia (using all of the dough); or 1 pizza and 1 small 5" focaccia; or 2 small focaccia.

5. 5

   Bake topped pizza at 500° for 10-12 minutes.

6. 6

   Focaccia: After first rising, knead desired ingredients into dough; suggestions are herbs, cheese, olives, sun-dried tomatoes, artichokes, garlic, onions or pesto.

7. 7

   Pat and stretch dough into small or large rounds; place on oiled cookie sheet, cover with towel and let rise in warm place again until doubled.

8. 8

   Just before putting bread in oven make indentations in the surface with your fingertips; if desired brush with olive oil and sprinkle with coarse salt; other suggestions are sesame seeds, beaten egg, flavored oils, pepper, sesame oil, rosemary or basil.

9. 9

   Bake on cookie sheet or pizza stone until golden brown at 475°, 10-25 minutes depending on size and ingredients.