Basic Dough (For Pizza And Focaccia)

Recipe Ingredients

1		Active dry yeast
3/4 cup	177ml	Warm water - (105 to 115 degrees)
2 cups	125g / 4.4oz	All-purpose flour
1 teaspoon	5ml	Salt
		Yellow cornmeal

Recipe Instructions

Sprinkle yeast over water in a small bowl; stir to dissolve yeast. Let stand about 5 minutes. Stir in flour and salt to make a soft dough. Turn dough onto lightly floured surface. Knead until smooth and elastic, about 5 minutes, adding more flour if necessary. Shape into a ball. Place in a greased bowl; turn to coat. Cover and let rise in warm place until doubled in bulk, about 1 hour.

Preheat oven to 425 degrees.

Sprinkle two large baking sheets or jelly-roll pans with cornmeal. Punch down dough. Divide dough in half; roll or pat each dough piece into an 8-inch round if making pizza. For focaccia, roll or pat whole dough piece into a 13- by 9-inch rectangle. Top dough as desired. Bake on lowest rack 20 minutes or until crust is golden brown.

This recipe yields enough dough for 6 servings.

Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513 - Downloaded from their Web-Site - http://www.tabasco.com

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