Pizza Dough and Bonus Focaccia Bread

"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."
 
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photo by daggle photo by daggle
photo by daggle
photo by Fairy Nuff photo by Fairy Nuff
photo by Fairy Nuff photo by Fairy Nuff
photo by Fairy Nuff photo by Fairy Nuff
photo by Fairy Nuff photo by Fairy Nuff
Ready In:
1hr 20mins
Ingredients:
6
Yields:
2 12to15 inch pizza crusts
Serves:
16
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ingredients

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directions

  • Add yeast and sugar to water, whisk and set aside until foamy.
  • 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).
  • 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.
  • 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.
  • Bake topped pizza at 500° for 10-12 minutes.
  • Focaccia: After first rising, knead desired ingredients into dough; suggestions are herbs, cheese, olives, sun-dried tomatoes, artichokes, garlic, onions or pesto.
  • 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.
  • 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.
  • Bake on cookie sheet or pizza stone until golden brown at 475°, 10-25 minutes depending on size and ingredients.

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Reviews

  1. I used an oiled perforated pan and the crust was just fabulous. I will definitely make this again, and I bet it's even better if the dough ages a bit in the frig.
     
  2. My husband's aunt turned me on to Nick Stellino and every recipe I have tried is absolutely mouth watering. This dough turned out perfect; I even made an extra batch just to have some in the freezer. The only thing different I experimented with was, I substituted two cups of the flour for two cups of wheat flour. It turned out delicious.
     
  3. Quick & easy! Prepared as directed, I got enough dough to make 1 each of large, medium, and small stromboli, plus 1 10" focaccia (mixed italian herbs into the dough after 1st rise, and drizzled with olive oil before baking). The focaccia is in the oven now, and it smells AMAZING! Thanks, SugarPea!
     
  4. This is so easy and tastes great. I am novice at best when it comes to making doughs and such, this was so simple. I loved this recipe and will do it every time I make homemade pizza. thanks
     
  5. This is a very easy recipe & makes a lovely silky dough. I made 2 x thin pizzas about 30cm in diameter, and the results were very good. This is my second favourite pizza base recipe. I have another one but that takes two days as you have to retard the dough in the fridge overnight. This one is good for a same day pizza base.
     
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Tweaks

  1. My husband's aunt turned me on to Nick Stellino and every recipe I have tried is absolutely mouth watering. This dough turned out perfect; I even made an extra batch just to have some in the freezer. The only thing different I experimented with was, I substituted two cups of the flour for two cups of wheat flour. It turned out delicious.
     

RECIPE SUBMITTED BY

I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving. I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey. Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.
 
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