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1
Pour 2 cups warm water (between 90 and 110 degrees F) into a bowl.
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2
Stir in the yeast and sugar until dissolved; let sit until foamy, about 5 minutes.
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3
To use an electric mixer: Combine the yeast mixture, flour, and salt in the mixer fitted with the paddle attachment.
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4
Mix on medium speed until the dough comes together.
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5
Switch to your dough-hook attachment.
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6
Increase speed to medium-high, and mix until the dough comes together into a smooth mass, about 2 to 3 minutes.
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7
The dough will not clear the sides of the work bowl at this point, but should not be too wet.
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8
Add a little more water or flour as necessary to get the right consistency.
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9
Scrape the dough onto a floured work surface and knead several times, until the dough comes together into a smooth ball.
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10
To make the dough by hand: Pile the flour on a marble or wooden surface.
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11
Make a well in the center of the flour, then sprinkle in the salt and pour in the yeast mixture.
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12
Knead well until youve formed a mass of smooth dough.
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13
Oil a large bowl, then turn the dough in the bowl until it is coated with the oil.
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14
Cover with plastic wrap, and let rise until doubled, about 1 to 1 1/2 hours.
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15
Punch down the dough, and divide in half and let rise again.
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16
The dough can be put in the refrigerator overnight (it will have a slower rise).
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17
Take the dough out of the refrigerator.
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18
If it is at a full rise, about double its initial size, then proceed in making the pizza.
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19
Otherwise, leave the bowl at room temperature until the dough rises fully.
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20
To make the calzones, follow the recipe on p. 86.
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21
To make the focaccia: Once the pizza dough has risen, just press it into a large oiled pan, creating dimples with your fingers.
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22
The dough should be at least 1/2 inch thick when spread.
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23
Top it with some marinara sauce, a sprinkle of dried oregano, and a drizzle of extra-virgin olive oil.
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24
Bake in a 375-degree oven for about 30 minutes.
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25
The timing depends on the thickness.
