Pizza

Today was dark, overcast and windy, a little on the chilly side (for Dallas), the perfect day for homemade pizza. I usually make a thick crust, more like Sicilian style pizza. I ended up making a double batch of dough, making one Sicilian style pizza, and a couple of thinner round pizzas, as well as a batch of olive foccacia. I have plenty for the freezer, plenty for lunches, and the leftover foccacia will be great for either sandwiches or appetizers.


Pizza

1 envelope yeast (2-1/4 teaspoons)
1-1/4 cup warm water
1-1/2 teaspoons salt
3 tablespoons shortening (I made a double batch and used half shortening, half olive oil)
4 cups flour (preferably bread flour)
1 tablespoon vital wheat gluten (optional)

Combine ingredients. Knead for 5 - 10 minutes, until dough is smooth. Place in well-oiled bowl and cover with plastic wrap. Let rise in warm spot for 1-1/2 to 2 hours, until dough is doubled in size.

Put 2 tablespoons olive oil on 2 pizza pans. Divide dough between each pan and spread dough onto pans. Let dough rise again for 30 minutes. Bake at 500 F. for about 10 minutes or until crust is slightly browned and crispy on bottom. Spread sauce over baked crust. Add desired toppings (pepperoni, browned sausage, sauteed sliced onions, sauteed sliced mushrooms, etc.) and sprinkle with shredded mozzarella and grated parmesan. Put in oven for additional 8 - 10 minutes, until cheese is melted.

For foccacia, place 1/2 batch of risen dough in well-oiled pan and let rise for second time until doubled. Dimple dough with fingertips and drizzle olive oil over dough. Press desired topping (sliced tomatoes, chopped fresh rosemary, thinly sliced onions, olives) into dough and sprinkle with sea salt. Bake in hot oven until golden brown.