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I just found this recipe on nother forum. It looks so easy. I am going to try it this week. This is what he wrote:
"It really is about as simple as a box of brownies. It takes 2 minutes in the morning, and 2 mins in the evening, then baking time. I've let this sit for 10hrs, or 5hrs...didn't seem to matter.
Recipe makes one focaccia loaf about 14" round, or 2 pizzas of same size.
Take 1 cup water, 1tsp yeast, 1 tsp sugar, 1tsp coarse salt, 2Tbl olive oil and mix thouroughly.
Mix this with 2 cups of flour in a bowl creating a big gooey mess. Cover with plastic wrap, and let sit on the counter for the rest of the day
When it's dinner/munchy time, grab the bowl and 1/4cup of flour. Sprinkle the flour around the edge of the gooey mess and using a spoon or spatula, pull the mess away from the edge of the bowl letting the flour drop down the sides...do this all the way around the bowl. You're making a ball of gooey mess covered with flour
Grab a pizza pan, drizzle some olive oil on it and spread it around. Dump the gooey mess out onto the pan and push it around with your fingers. Make sure you leave "dimples" in the surface. Drizzle with some more oil, and sprinkle about 2Tblsp of coarse salt on top, and bake in a 400deg oven for about 20mins.
For variations, push some roasted garlic or your favorite herb into the gooey mess when you spread it out on the pan to bake."
I followed your directions minus the garlic pressed in (defer to the hubby) I did sprinkle a little garlic powder over the dough after. It sat on top of the fridge while I was at work today. I pressed it on the cookie sheet. Then I just topped it with a little marinara sauce, yes canned! Hey I live in Montana. Impulsive cooking means getting by with what is in the pantry. Followed up with black olives and a good load of mozzarella cheese. 400 for about 15 mins. It baked up so nice and brown on the bottom. I did spray some nonstick on the pan. I may invest in some round pans for the real effect. Thanks for the recipe, I will make it again.
I followed your directions minus the garlic pressed in (defer to the hubby) I did sprinkle a little garlic powder over the dough after. It sat on top of the fridge while I was at work today. I pressed it on the cookie sheet. Then I just topped it with a little marinara sauce, yes canned! Hey I live in Montana. Impulsive cooking means getting by with what is in the pantry. Followed up with black olives and a good load of mozzarella cheese. 400 for about 15 mins. It baked up so nice and brown on the bottom. I did spray some nonstick on the pan. I may invest in some round pans for the real effect. Thanks for the recipe, I will make it again.
Thanks for the feedback. I'm glad it worked out well.
Hmmmm, sounds pretty much like any basic pizza dough recipe I've ever used.
I find chilling the dough in the fridge overnight helps with the gluten development and rising. Even better for those of us who are pressed for time or just plain lazy.
When I make dough I double the batch and freeze some for later. Dough is amazingly resilient.
I'm spoiled now...I just discovered that the local mom-n-pop pizza place sells their handmade dough balls for $1 each. I think that is cheaper than my made at home version.
plaidmom, glad you mentioned that you can buy pizza dough from the pizza place. I used to do that when I lived in NY, but down here in TN, they can't figure out why I want to purchase dough because people buy the pizzas already made. No one will sell me dough down here.
plaidmom, glad you mentioned that you can buy pizza dough from the pizza place. I used to do that when I lived in NY, but down here in TN, they can't figure out why I want to purchase dough because people buy the pizzas already made. No one will sell me dough down here.
Ha, ha. I don't even want the dough from my local pizza places let alone their pizza, lol. It's kind of like cardboard here. That's one thing I really miss about NY.
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Followed up with black olives and a good load of mozzarella cheese. 400 for about 15 mins. It baked up so nice and brown on the bottom. I did spray some nonstick on the pan. I may invest in some round pans for the real effect. Thanks for the recipe, I will make it again.
Right?
That's one thing I really miss about NY.
