The Most Versatile Bread Dough

There is one bread recipe I always fall back on, time and time again. It's so easy, so flawless, and quick (jn terms of bread making). Pizza dough! Surprised?

The basic formula can be adapted to many variations (pita, french bread, calzone, etc) with very few changes. I especially like it as focaccia. King Arthur Flour has a whole grain focaccia recipe that's excellent, but it has a pre-ferment that needs to sit overnight. What if you can't plan ahead, don't have the time, or don't think about making it a day in advance? I have found this dough is very tasty and can be as crispy or chewy as desired.

Focaccia

3 cups flour*

1 tsp salt

1 cup very warm water

pinch sugar or a small drop of honey

1 tbsp active dry yeast

1 tbsp olive oil

Combine the water, yeast, and sweetener in a glass measuring cup. Set aside until foamy, about 5 min.

Stir together the flour and salt. Pour the yeast mixture in the center of the bowl with the oil and stir and knead, by hand or machine, until you have a smooth elastic dough. (If it's a very dry day you may need to add a little more water.) Place in a greased bowl and let rise 45 min-1 hour.

Lightly grease a cookie sheet (for free form) or 9" cake pan (for thick loaf). Dust with cornmeal. Turn the dough onto the prepared pan and spread with your fingers to desired thickness (keep in mind that it will double as it rises). Not too thin or you'll have crispy pizza dough (9-10" diameter).

Spread with toppings as desired (shredded cheese; garlic, olive oil, salt, and parmesan; caramelized onions, rosemary, oil, and parmesan; garlic scape pesto; etc). Using your fingertips, push indentations into the surface, all over. Let stand another 20 min or so.

Bake in a 425 degree oven 15-20 minutes. Cool slightly on a wire rack before serving warm.

*All purpose or bread flour works well for this recipe (3 cups-the entire amount). We like whole grains, so here are the adaptations that I use:

1 1/2 cups whole wheat flour, 1 1/2 cups all purpose or bread flour

2 cups white whole wheat (more because it's so mild), 1 cup all purpose or bread flour

Homemade Pita

Follow the recipe above, except place a baking stone or thin cookie sheet on the lowest rack in your oven. Preheat the oven to 500 degrees toward the end of the first rise. Turn the dough onto a wooden cutting board and divide into 8 balls. Let rest 10 minutes. Using a rolling pin, roll one at a time into a THIN circle (too thick and it won't pocket, but you'll have great flatbread). Place one or two dough circles at a time on the preheated stone. Bake 3 minutes and cool on a wire rack. Repeat with the remaining dough. (Kids LOVE to watch them bake...they look like pillows!)

For an easy French Baguette:

Follow the recipe for foccacia through the first rise. Shape into a thin baguette or oblong loaf as desired. Place on a lightly greased cookie sheet sprinkled with cornmeal. Score with two diagonal cuts across the surface. Bake at 425 degrees for about 18 min, or until it's lightly browned and sounds hollow when tapped. (For an Italian Herb loaf, add 2-3 tsp Italian seasoning and a little garlic powder to the dough as it's mixing.)

Find the recipe for Pizza here.