STREAMING NOW: The Layover

Pizza Dough and Bonus Focaccia Bread

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This recipe from Nick Stellino makes 2 large, thin pizza crusts or 1 crust and one loaf of bread, etc. It's a great, versatile dough. The same toppings used on a pizza usually work in the bread. Times are for making 2 pizza crusts up to the point of adding toppings.”
READY IN:
1hr 20mins
SERVES:
16
YIELD:
2 12to15 inch pizza crusts
UNITS:
US

Ingredients Nutrition

Directions

  1. Add yeast and sugar to water, whisk and set aside until foamy.
  2. Add yeast mixture and oil to flour; mix and turn out onto lightly floured surface; knead 5 minutes (10 minutes if under stress or worried).
  3. Place in oiled bowl, loosely covered with plastic wrap or clean towel; allow to rise in warm place until doubled in size, 45-60 minutes.
  4. Divide dough in half and roll out 2-12"to 15" pizzas; or 1 large 9" focaccia (using all of the dough); or 1 pizza and 1 small 5" focaccia; or 2 small focaccia.
  5. Bake topped pizza at 500° for 10-12 minutes.
  6. Focaccia: After first rising, knead desired ingredients into dough; suggestions are herbs, cheese, olives, sun-dried tomatoes, artichokes, garlic, onions or pesto.
  7. Pat and stretch dough into small or large rounds; place on oiled cookie sheet, cover with towel and let rise in warm place again until doubled.
  8. Just before putting bread in oven make indentations in the surface with your fingertips; if desired brush with olive oil and sprinkle with coarse salt; other suggestions are sesame seeds, beaten egg, flavored oils, pepper, sesame oil, rosemary or basil.
  9. Bake on cookie sheet or pizza stone until golden brown at 475°, 10-25 minutes depending on size and ingredients.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: