1 kg, SELECTED VARIETIES
In a large bowl, dissolve yeast in 50 ml (3 tbsp + 1 tsp) warm water. Add sugar. Let rest approximately 10 minutes.
Once the mixture begins to bubble, add olive oil, salt, and remainder of warm water. Add flour and mix in gradually. Mix well.
Transfer dough to floured work surface and knead well until dough becomes smooth and elastic.
Transfer to an oiled bowl and cover with plastic film. Let rise in a warm place for at least an hour or until dough doubles in bulk.
Punch down and knead again lightly.
For immediate use : let dough rest for several minutes then divide into 4 equal pieces.
For later use : divide dough into 4 equal pieces and shape into balls. Place on an oiled baking sheet, cover with plastic film, and refrigerate.
Roll out 4 10" to 12" rounds of dough on a floured surface. Garnish and bake in oven. Set oven to 260 °C (500 °F), preheat a pizza stone on bottom rack for at least 30 minutes. Place pizza or focaccia on the stone and bake for 6 to 7 minutes.
To freeze dough, use cold water and double amount of yeast since freezing weakens its effect. Freeze before the first rise. Freeze for up to a month.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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