Читать книгу The Clueless Baker - Evelyn Raab - Страница 53

Italian Everything Dough

You can use this dough to make your own homemade pizza or the best focaccia you have ever tasted. Or both.

3½ cups (800 ml) all-purpose flour (approximately), divided

2¼ tsp. (11 ml) (1 envelope) quick-rise instant yeast

1 tsp. (5 ml) salt

1 cup (250 ml) hot tap water

¼ cup (60 ml) olive oil or vegetable oil

In a large bowl, stir together 2 cups (500 ml) of the flour, the yeast granules and the salt. Add the hot water and oil, and stir until the mixture is smooth (it will be sticky and gooey —that’s fine). Now add the remaining flour, ½ cup (125 ml) at a time, stirring it with a wooden spoon until it becomes too sticky to stir.

At this point, dump about ½ cup (125 ml) of the flour onto a work surface, spread it around a bit, then turn the sticky lump of dough out onto this floured surface. Begin kneading the dough by hand, adding only as much additional flour as is necessary to keep it from sticking to your hands (or the table). Continue to knead for 8 to 10 minutes, or until the dough is smooth and elastic. You might not need to use all the flour.

Place the dough in an oiled bowl. Turn the dough over to make sure all the sides are oiled, then cover with plastic wrap and place in a warm spot to rise until doubled in volume — about 30 minutes (see rising suggestions — page 35).

When the dough has doubled, punch it down to deflate it, then knead it a few times on a lightly floured surface. Let rest for 5 minutes and then use as a base for pizza or to make some Fabulous Focaccia.

Makes enough dough for two 8 or 9-inch (20 or 23 cm) Fabulous Focaccia breads or two 12-inch (30 cm) pizzas.

Whole Wheat Positive

You can substitute whole wheat flour for all or part of the all-purpose flour in this recipe. Start with a small proportion, and if you like the result, you can use more whole wheat flour next time.