Pizza Dough Focaccia Abm Recipes

PIZZA DOUGH FOCACCIA

Steps:

• Prepare Perfect Pizza Dough up to point where dough is shaped into a ball.
• Transfer dough to an oiled bowl; turn dough to coat with oil. Cover with plastic wrap. Let dough rise in a warm draft-free place until doubled in volume, about 1 hour.
• Uncover dough. On a lightly floured surface, flatten dough.
• Transfer dough to a greased 8 inch square baking pan lined with parchment paper. Pat dough into pan. Cover with plastic wrap. Let rise in a warm draft-free place until doubled in volume, about 30 minutes.
• Meanwhile, preheat oven to 400ºF.
• Uncover dough. Using fingertips, gently press 1/4 inch indentations into dough to create a dimpled effect.
• Drizzle dough with oil. Sprinkle with oregano, rosemary and salt.
• Bake for 20 minutes or until golden brown.
• Transfer focaccia to a rack. Remove parchment paper and cool completely.

PIZZA DOUGH FOCACCIA (ABM)

Steps:

• Put all the ingredients into the bread machine in the order given.
• Turn it on to your dough setting.
• When the dough is finished remove it from the bread pan and place on a lightly floured counter and pat it into a circle about 1/2 inch thick.
• Place on your oven peel (or a baking pan) that you've sprinkled with corn meal.
• Dimple the top of the dough with your finger and brush with olive oil. Add whatever toppings you want.
• At this point, heat your oven to 400'F. and put your oven stone or pan you're going to cook the focaccia on into the oven to heat up.
• Let the dough rise for about 15-20 minutes.
• Once the focaccia has risen slide it off the peel onto the oven stone and bake until golden brown. It took 20 minutes in my oven.
• When done, remove with your pizza peel and set on a metal wrack to cool.
• Bon Appetit!

FOCACCIA PIZZA RECIPE

Steps:

• Gather the focaccia dough ingredients.
• In a stand mixer fitted with the paddle attachment, mix together the warm water, honey, and yeast until combined; let stand for 5 minutes. Alternatively, use a large bowl and mix by hand.
• Add 2 1/4 cups of the flour, salt and 2 tablespoons of olive oil-mix to create a shaggy dough, scraping down the bowl occasionally.
• Switch to the dough hook; add enough of the remaining 1/2 cup flour to make a sticky dough, mixing on medium speed for 3 to 4 minutes, or knead with hands on a lightly floured surface. The dough should be sticky, so try to avoid adding too much flour.
• Grease a large bowl with 1 tablespoon of olive oil. Place the dough in the bowl, covered, and let it rise until doubled in size, about 1 hour.
• Add the remaining 3 tablespoons of olive oil to a rimmed 10 x 15-inch, or 9 x 13-inch sheet pan.
• Place the dough in the pan and let it rest for 15 minutes-this will relax the dough, making it easier to stretch and form to the pan.
• Gently stretch the dough to fit in the pan. Cover it loosely and let it rise for 20 minutes longer. Meanwhile, position a rack in the center of the oven and heat to 450 F. Bake the Pizza
• Gather the toppings and the risen dough.
• Dimple the dough all over with fingertips, transfer to the oven and bake for 10 minutes.
• Remove the par-baked focaccia from the oven. Evenly spread the focaccia with pizza sauce to taste. Top evenly with sliced mozzarella cheese, freshly ground black pepper, and crushed red pepper flakes, if using.
• Return the focaccia to the oven and bake until the cheese melts and the crust is golden brown, 10 to 15 minutes longer.
• Remove the pizza to a rack. Drizzle with 2 teaspoons of olive oil.
• Sprinkle with the Parmesan cheese and scatter the fresh basil evenly over the pizza. Slice and serve immediately.

FOCACCIA PIZZA

Steps:

• For the dough: In the bowl of a stand mixer, whisk together the flour, yeast and salt. Make a small well in the center and then add 2 tablespoons oil and the water. Using the paddle attachment, mix on low until combined. Remove the dough to a flour-dusted work surface and knead for a few minutes until shiny and smooth.
• Place the dough in a lightly oiled bowl, cover with plastic wrap and set aside in a warm, draft-free place until doubled in volume, about 1 hour. Remove the dough from the bowl and gently punch it down. Coat a 10-inch cake pan with 3 tablespoons oil. Place the dough in the pan and poke it all over with your fingers. Cover again with plastic wrap and set aside in warm place until puffy, about 45 minutes.
• For the pizza: Preheat the oven to 425 degrees F. Spread the focaccia with the marinara sauce, then scatter with the meatballs. Tear the mozzarella slices and scatter them over the meatballs. Sprinkle with the Parmesan. Cover the pan with foil and bake for 15 minutes. Remove the foil and bake an additional 5 minutes, until the cheese is golden brown and bubbling and the crust is golden.

HERBED FOCACCIA

Steps:

• Preheat oven to 425 degrees F.
• Coat a 13 by 9-inch sheet pan with 1 tablespoon of olive oil. Spread out the pizza dough to fit the sheet pan.
• In a small bowl mix together the Italian seasoning and remaining olive oil. Brush the seasoned oil all over the top of the dough, making sure to reserve about 2 teaspoons. Using your fingers punch dimples about halfway down into the dough. Bake in the hot oven for about 8 minutes.
• Remove the focaccia from the oven, top with tomato slices, sprinkle with salt and pepper, to taste, and bush with remaining 2 teaspoons of the oil mixture. Return to the oven and bake until the focaccia is gold brown, about 15 to 20 minutes. Cut into squares and serve warm with Tuscan Peasant Soup with Tortellini.

DELICIOUSLY EASY GARLIC HERB FOCACCIA

Steps:

• Place 1 cup plus 3 tablespoons water, 1 tablespoon olive oil, bread flour, white sugar, 1 teaspoon salt, and active dry yeast, respectively, in the pan of a bread machine. Select pizza cycle; press Start.
• Combine crushed garlic and 1/3 cup olive oil in a small bowl. Set aside to let it steep, about 30 minutes.
• Combine Parmesan cheese, parsley, onion powder, and herbes de Provence in another small bowl.
• Preheat oven to 425 degrees F (220 degrees C). Grease a large rimmed baking sheet with olive oil.
• Deflate dough and turn out into the baking sheet. Stretch dough gently out to 1/2-inch thickness, using your fingers to make dimples that will hold the toppings.
• Pour garlic and oil mixture onto dough and spread it evenly over the dough and edges with your hands. Sprinkle Parmesan cheese mixture evenly on top. Sprinkle dough with salt and freshly ground black pepper.
• Bake in the preheated oven until golden brown, 20 to 25 minutes. Remove from the oven and transfer from the baking sheet to a rack. Let cool, 5 minutes. Cut into squares with a pizza cutter.

PIZZA DOUGH (ABM)

Steps:

• Add lukewarm water and oil to pan. Add flour, sugar, italian seasoning and salt to the pan. Tap pan to settle dry ingredients, then push some ingredients to the corner. Make a well in the center of dry ingredients; add yeast. Lock pan into breadmaker. Program breadmaker for the dough cycle. When done, remove dough from the pan and place on a floured surface. Knead for 1 minute the let dough rest for 15 minutes.
• Roll dough out to fit your pizza pan. Place on greased pan. Top as desired and bake in a 425 degree oven for 10 - 15 minutes or until nicely browned.

ABM PERFECT PIZZA DOUGH

Steps:

• Follow the instructions to make dough in your bread machine.
• This dough can be used now or cut in 2;store in freezer for 2 Pizzas or 2 Calzones.

THIN CRUST PIZZA DOUGH (ABM)

Steps:

• Add ingredients to your bread machine according to manufacturer directions.
• Set for dough or pizza dough.
• My Breadman Ultimate has 2 dough settings one for dough and one for pizza dough.
• Add additional flour if needed while machine is mixing if dough seems too sticky.
• When machine signals that dough is done, remove from machine to lightly floured board or counter top.
• Sprinkle pizza pan with a little cornmeal.
• Stretch dough into circle or roll into circle to fit your pizza pan and put in the pizza pan that you've sprinkled with cornmeal.
• Top pizza with desired toppings.
• (pizza sauce, pepperoni,shredded mozzerella cheese, mushrooms, onions, green pepper, sausage).
• Use you imagination.
• Put pan of pizza in preheated oven on top of quarry tiles.
• Bake for 5 minutes.
• Then grab pan and carefully shake pizza off of pizza pan onto hot quarry tiles.
• This will help to crisp up the bottom crust.
• Bake for additional 5-7 minutes or until pizza is done.
• Carefully slide pizza back onto pizza pan for easy removal from oven.
• Slice into pie wedges and enjoy!

BREAD MACHINE FOCACCIA

Steps:

• Place water, 2 tablespoons olive oil, salt, garlic, 1 tablespoon rosemary, bread flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle; press Start.
• Remove dough from bread machine when cycle is complete. Pat dough into either a 9x13 inch baking pan or 12 inch pizza pan. Use your fingers to dimple the dough every inch or so. Brush with remaining olive oil and sprinkle with remaining rosemary.
• Preheat oven to 400 degrees F (200 degrees C). Cover foccacia with plastic wrap while oven preheats.
• Bake in preheated oven for 20 to 25 minutes, or until golden brown. let cool for 5 minutes before serving.

FOCACCIA

Steps:

• In a large bowl, dissolve yeast in 1/2-cup warm water and honey; let stand for 5 minutes. Add flour, 1/4 cup oil, salt and remaining 3/4-cup water; mixing until smooth (dough will be wet). Scrape the sides of the bowl clean; cover and let rise in a warm place until doubled, about 45 minutes., Preheat oven to 425°. Brush a 13x9-in. baking pan with 1 tablespoon oil. Gently scrape dough directly into pan. With oiled hands, gently spread dough. If dough springs back, wait 10 minutes and stretch again. Make indentations in the dough with your fingers. Drizzle with remaining 2 tablespoons oil; let rise until doubled in size, 30-40 minutes. , If desired, sprinkle with sea salt. Bake until golden brown, 20-25 minutes. Cut into squares; serve warm.

REAL ITALIAN PIZZA DOUGH

Steps:

• Preheat the oven to the lowest setting possible.
• Combine 4 cups flour and salt in the bowl of a stand mixer fitted with the dough hook attachment; turn mixer on low speed. Crumble yeast into small pieces and add to the flour. Slowly pour in water. Scrape the sides to make sure all flour is incorporated and mix until dough begins to pull away from the sides and form a ball. Drizzle in oil and mix until fully incorporated.
• Knead on low speed for 5 or 6 minutes, adding 1 to 2 tablespoons extra flour if needed. Remove dough from the bowl and use your hands to form a ball. Return dough to the bowl and score the top with an "x." Cover with a damp cloth.
• Turn oven off and place dough in the oven to rise for at least 1 hour, or up to 8 hours.
• Remove dough from the oven and reattach the bowl to the stand mixer. Uncover and punch down dough. Knead on low speed for 5 minutes.
• Meanwhile, place a pizza stone or tray on the bottom oven rack and preheat oven to 450 degrees F (230 degrees C).
• Cut dough into 4 equal pieces and roll each one into ball. Dust with flour if needed. Place balls on a sheet pan and cover with a damp cloth. Roll out each ball into a 9-inch circle and top with desired toppings (no more than 1 cup sauce per pizza).
• Place pizza on the pizza stone in the preheated oven. Immediately lower the temperature to 410 degrees F (210 degrees C) and bake for 10 to 12 minutes; actual length of time will depend on your toppings. Repeat to make remaining pizzas.

BASIL & GARLIC PIZZA DOUGH (ABM)

Steps:

• Add all ingredients (except cornmeal) into breadmaker in the order suggested by your breadmachine manufacturer. Process on Dough setting.
• Sprinkle cornmeal on pizza pan.
• Turn dough out onto floured board, and knead in any flour necessary to make the dough easy to handle. Roll out dough and place on pizza pan.
• Top as you prefer, and bake at 425 for 15 to 25 minutes or until done - edges of crust should be golden, and cheese bubbly.