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

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.

FOCACCIA PIZZA

Steps:

• Add the flour, salt and yeast to the bowl of a stand mixer and whisk to combine. Add the water, honey and 3 tablespoons of the olive oil to a 2-cup measuring cup. Whisk to combine. Add the water mixture to the mixer bowl and use a rubber spatula to incorporate the ingredients slightly. Attach the bowl to the stand mixer fitted with the dough hook and mix on low speed until the mixture forms into a ball and no loose flour is left at the base of the bowl, 3 to 4 minutes. Turn the mixer up to medium speed and knead for 2 to 3 minutes.
• Pour the remaining olive oil into a 18-by-13-inch rimmed baking sheet. Turn the dough out onto the baking sheet. Turn it once to coat all the sides of the dough in the olive oil. Cover the pan with an inverted baking sheet of the same size and leave in a warm place to rise until doubled in size, about 2 hours.
• After 2 hours, preheat the oven to 500 degrees F.
• Remove the top baking sheet and, using the tips of your fingers, delicately stretch the dough until it almost reaches the edges of the pan. Cover again with the rimmed baking sheet and let the dough rest while you make the Sauce (see recipe below).
• Uncover the dough and delicately stretch the dough to reach all the edges of the pan again. If the dough springs back too much, let the dough sit for another 5 to 10 minutes before trying to stretch it further. Once the dough is stretched to fit the pan, top it with the sauce. Cover the sauce completely with the pepperoni, then top the pepperoni with the sliced cheese. Transfer the pizza to the oven and bake until the cheese is lightly browned in spots and the crust is golden, 15 to 20 minutes.
• Remove the pizza from the oven and use a large spatula to transfer it to a cutting board. Top with dried oregano, red pepper flakes and Parmesan. Cut into 16 squares and serve immediately.
• Add the tomatoes, olive oil, salt, sugar and garlic to a mixing bowl. Whisk to combine and set aside.

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.

PIZZA DOUGH AND BONUS FOCACCIA BREAD

Steps:

• 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.

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!

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.