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Focaccia Pizza
Makes one large pizza.

1 1/3 cup warm water
1 Tbs. activated dry yeast
1 tsp. salt
1 Tbs. dry minced onion
1 1/2 tsp. dry oregano
1 1/2 tsp. dry basil
1 clove garlic or 1/2 tsp. minced garlic or garlic powder
3 Tbs. virgin olive oil
unbleached flour to make a soft dough (1 1/2 to 2 cups )

Preheat oven to 450F (hot oven).

Place water in medium mixing bowl or bowl of electric mixer with
dough hook. Add yeast, oregano, basil, garlic and onion. Let
stand a few minutes to dissolve yeast. Add oil and salt. stir in
flour by hand or with mixer until stiff. Add additional flour
while kneading to form a soft dough that cleans the side of the
mixing bowl. Knead until smooth and elastic (about 3 minutes by
machine, 10 minutes by hand). Form into a ball and let rise 1 hour
if time allows. Rising is not strictly required but rising time
adds to the flavor and texture of the crust. Prepare pizza pan
with light greasing or pan spray and a dusting of corn meal. Let
dough rest about 10 minutes before patting or rolling to 1/2 to
3/4 inch thickness in the shape of the pan and place in pan.
Without resting the dough will be very elastic and hard to form
into the crust.


Sauce

1 small can tomato paste
1 tsp. dry oregano
1 tsp. dry basil
2 tsp. dry minced onion
1 clove garlic or 1/2 tsp. minced or powdered garlic
3 Tbs. wine or water

Combine ingredients to form a paste and spread over crust to within
1/2 inch of the edge.

Top with 6-8 oz. of shredded Mozzarella or blended cheese and your
favorite toppings.

Suggested Toppings

Browned Italian Sausage
Pepperoni
Black Olives
Mushrooms
Fresh Sliced Tomato
Pineapple Tidbits
Prosciutto (Italian Ham)

Hold the anchovies.

Bake 12-15 minutes until brown.

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2 of 3 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Nice dough, November 7, 2005 - 03:35 PM
Reviewer: Jen from Worcester, MA
This makes a really large pizza. I used a round pizza pan and ended up with a super thick crust as it continued to rise as it baked. Probably would have been better to use a 9 x 13 pan. The crust was soft & chewy but I expected it to have more flavor.

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