This soft dimpled dough has become the house standard for fluffy crusted pan pizzas and freckled focaccia. Use it for the Roasted Grape and Taleggio Focaccia or our Smoked Mozzarella Stuffed Crust Pizza or create your own family favorite.
Makes 1 12x17 inch focaccia or pan pizza
1 1/2 cups / 227 g flour
1/2 tablespoon yeast
1 teaspoon sea salt
1 tablespoon sugar
1/2 cup + 2 tablespoons/ 150 ml warm water
2 tablespoons olive oil
In the bowl of a stand mixer fitted with a dough hook (or in a large bowl using your hands as the dough hook) add the flour, yeast, sea salt, and sugar. Mix just a few seconds to combine. Stir in the warm water and olive oil then knead until a smooth, sticky dough forms. Let this rise until doubled, about an hour, or slip into a greased and lidded container in the fridge overnight.
