Pizza - Olive Oil Dough - 5 Minutes A Day

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Artisan Bread in 5 Minutes a Day Hertzberg & Francois
Olive Oil Dough p 134, THE New Artisan Bread in 5 Mins a Day p 214

Use for Pizza, focaccia, olive bread, grilled bread

Use basic baking instructions for Focaccia with Onion & Rosemary, p 150

also see onion pletzel p 185

for personal pan type pizza:
shape dough - do not have to let it rise again after shaping-
can top dough w/some sauce & bake for a few mins & then add cheese & additional toppings & finish baking or can add all toppings & bake at once

use hot oven-450

Do not have to use pan of water in oven

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Ingredients

  • Half Recipe:
  • Full recipe makes enough dough for 6 - 8 personal pan pizzas-
  • 2 3/4 cups warm water
  • 1 tbs granulated yeast (old book uses 1 1/2 tbs yeast)
  • 1 1/2 tbs kosher salt
  • 1 tbs sugar
  • 1/4 cup e v olive oil
  • 6 1/2 cups unbleached A P flour (920 grams) OR 690 gms AP flour plus 230 white whole wheat flour (25% www)
  • Opt: Add 2 tbs dry milk powder (dough was crisper when i used this)
  • Opt: Replace 1/4 cup AP flour (1 1/16 oz) w 1/4 cup potato flour (1 5/8 oz) OR 1/2 cup potato flakes-mix potato product w flour before adding liquid to avoid lumps
  • xxxxxxxx
  • Lukewarm water: 312 grams (2 3/8 cups)
  • yeast: 5 grams (1 1/2 tsp)
  • Kosher salt: 12.5 grams (1 1/2 tbs)
  • sugar: 7.5 grams ( 1 1/2 tsp)
  • olive oil: 27.5 grams (1/8 cup)
  • flour: 460 grams AP flour (3 1/4 cups)--OR AP flour: 354 grams plus white whole wheat flour: 115 grams (25% www)
  • Opt: add 1 tbs dry milk powder to dough
  • Opt: Replace 1/8 cup AP flour (17/32 oz-approx 1/2 oz) w 1/8 cup potato flour (approx 3/4 oz) OR 1/4 cup potato flakes-mix potato product w flour before adding liquid to avoid lumps

Preparation

Step 1

Put empty pan into oven for water/steam burst later
Mix yeast, salt, sugar & olive oil with the warm water in a 5 qt bowl - dissolve yeast
Mix in the flour without kneading, using a spoon, a 14 cup capacity food processor (with dough attachment) or a heavy duty stand mixer (with dough hook) If you are not using a machine you may need to use wet hands to incorporate the last bit of flour
Cover (not airtight) and allow to rest at room temp until dough rises & collapses (or flattens on top), approx 2 hours
The dough can be used immediately after the initial rise, though it is easier to handle when cold
Refrigerate in a lidded (not airtight) container & use over the next 12 days- I found it has to be used w/in a shorter period of time than this-

Pre heat oven to 450
Dust surface of refrigerated dough with flour & cut off 2 lb piece (half of dough)
Dust the piece with more flour & quickly shape it into a ball by stretching the surface of the dough around to the bottom on all 4 sides, rotating the ball a quarter turn as you go
Flatten it into a 1/2" rectangle using your hands or rolling pin & a minimal amt of flour
Place on parchment lined baking sheet
Let dough rise again-20 - 30 mins
Saute peppers & onions or any topping desired
Top w/small amt of sauce, place baking sheet on rack near center of oven
Pour 1 cup hot tap water into the pan in the oven for burst of steam (Protect glass on oven door with towel to prevent water hitting glass & cracking it). Quickly close oven door
Bake for a few min Remove from oven, add more sauce & toppings
Return to oven, bake til crust is browned on bottom-use spatula to look under edge to check

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