This is a recipe I have been working with for a long time. I adapted the pizza crust from a focaccia recipe about 17 years ago.<\/p>\r\n\r\n\r\n\r\n
Ingredients:<\/p>\r\n\r\n\r\n\r\n
Add flour and water to a large mixer bowl and mix by hand until there is no dry flour left. Let stand for 30 minutes [autolyze]
Add yeast, olive oil and sugar, and mix by hand, folding on occasion. Once you have a nice dough going, knead by hand or with dough hook until your can stretch the dough and get the window effect.
Now sprinkle the salt over the dough and kneed just a bit more to get the salt mixed in the dough.<\/p>\r\n\r\n\r\n\r\n
Cover and let dough proof for about 90 minutes.<\/p>\r\n\r\n\r\n\r\n
Preheat the oven to 510 degrees F<\/p>\r\n\r\n\r\n\r\n
Spread over a flour dusted surface<\/p>\r\n","protected":false},"excerpt":{"rendered":"