Pizza Dough - Pizza Dough or Focaccia Bread Recipe

Name: Pizza Dough - Pizza Dough or Focaccia Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups (700 ml) unbleached all-purpose flour; 1-1/2 tsp (7 ml) active dry yeast; 1/2 tsp (2 ml) salt; 1 tsp (5 ml) sugar; 2 tbsp (30 ml) chopped fresh basil, or 2 tsp (10 ml) dry; 2 tsp (10 ml) minced garlic; 1/4 cup (60 ml) olive oil; 1 cup (225 ml) lukewarm water (120 - 130 degrees); Extra-virgin olive oil; 3 garlic cloves, slivered; 1 tbsp (15 ml) fresh finely minced basil or slightly crushed rosemary; 1/4 cup (60 ml) finely chopped onion; Sea salt

Servings: persons

3 cups (700 ml) unbleached all-purpose flour
1-1/2 tsp (7 ml) active dry yeast
1/2 tsp (2 ml) salt
1 tsp (5 ml) sugar
2 tbsp (30 ml) chopped fresh basil, or 2 tsp (10 ml) dry
2 tsp (10 ml) minced garlic
1/4 cup (60 ml) olive oil
1 cup (225 ml) lukewarm water (120 - 130 degrees)
Extra-virgin olive oil
3 garlic cloves, slivered
1 tbsp (15 ml) fresh finely minced basil or slightly crushed rosemary
1/4 cup (60 ml) finely chopped onion
Sea salt

1
["Mix together flour, yeast, salt and sugar in large bowl.", "Make a well in center.", "Mix together basil, garlic, olive oil and warm water and pour into the well.", "With your hands, start pulling the flour into the liquid until all the flour is absorbed.", "Turn the dough out onto a floured work surface and knead for about 10 minutes, until a soft, smooth dough is formed.", "Place dough in a greased bowl, cover with a damp kitchen towel and place in a warm, draft-free location for about 1 hour.", "Punch down dough and knead out air bubbles.", "Shape into a 15 inch round.", "Leave a fatter ""lip"" of dough around the outside.", "Cover with dampened kitchen cloth again and let the dough rise in a warm, draft-free location for 30 to 40 minutes.", "Cover with your favorite pizza toppings and bake in a preheated 400 degree (200 C.) oven for 25 to 30 minutes.", "Instead of shaping into a 15 inch round, only make it about a 10 inch round and don't make the ""lip"".", "After dough has risen the second time, brush top with olive oil.", "Press garlic, basil or rosemary, and chopped onion into dough lightly with your fingertips.", "This will form small indentations in the dough.", "Sprinkle the top with coarse sea salt to taste and bake, preferably on a baking stone, at 400 degrees (200 C.) for 25 to 30 minutes."]

593

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 cups (700 ml) unbleached all-purpose flour, 1-1/2 tsp (7 ml) active dry yeast, 1/2 tsp (2 ml) salt, 1 tsp (5 ml) sugar, and more.

Yes, Pizza Dough - Pizza Dough or Focaccia Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pizza Dough - Pizza Dough or Focaccia Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions