I was looking for a good recipe for pizza and focaccia dough and... thanks to Vittorio of Viva La Focaccia for the dough recipe. Vittorio lives in San Francisco and has many interesting recipes, that I am resolved to try!!! ALL of them!
240 gr. lukewarm water (1 cup), in winter water should be warm, but not too much (you should be able to keep your hand in it without discomfort).
30 gr. Italian extra virgin olive oil (about 3 tbsp)
7 gr. dry active yeast (1 envelope or 1 tsp)
7 gr. salt (1 tsp scant)
345 gr. Italian 00 flour (2 1/2 cup, quantity estimated)
1 each Onion and tomato, sliced
In a bowl, where you'll prepare your dough, put the entire amount of water and dissolve the yeast, then add oil and half of the of the flour. It is very important that salt doesn't touch yeast. Start mixing until you obtain a smooth cream, then add salt and almost all the remaing flour (keep some of it for next phase). Mix and knead for about 4-5 minutes until your dough doesn't stick to the bowl anymore.
Sprinkle remaining flour onto your work surface and transfer your dough onto it, dust your hands with flour and knead for a few more minutes (if dough sticks too much, wait 3-5 minutes, then start again).
When you have a smooth dough, oil your baking pan (mine was 9x13"). Transfer your dough in the center, then turn upside down. This way, the dough surface will be covered with oil and won't dry out while leavening. Let it rise for 45-60 minutes, at that point your dough should have doubled.
Pre-heat oven to 400 F.
With oiled hands, flatten pizza dough carefully without stretching it. Arrange onions and tomato slices on top. Drizzle with olive oil.
Bake about 15 minutes and serve immediately.
You can find our video for the dough preparation here
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