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Better than Pepe's Pizza Crust

TheGuamTarheels@webtv.net
Wed, 19 Jan 2000 18:15:07 -0500 (EST)
v100.n007.5
Dan Aldrich was looking for a chewy pizza crust that called for a 
sponge.  Try this one, Dan.  I'll bet it's better than Pepe's! Sponge:
2-1l2 teaspoons instant yeast
3/4 cup warm water
3/4 cup unbleached all-purpose flour
Dough:
3/4 cup milk, room temperature
2 tablespoons extra-virgin olive oil
All of the sponge
3 cups plus 1 tablespoon unbleached all-purpose flour
1-1/2 teaspoons sea salt
To make the sponge:  In a large bowl, mix the yeast and the flour.  Pour in 
the water and stir with a wooden spoon until you have a batter-like 
dough.  Cover tightly with plastic wrap and let rise until puffy and 
bubbly, 30 to 45 minutes.
To make the dough:  Beat the milk and olive oil into the sponge with a 
wooden spoon.  Stir in the flour and salt, mixing to make a dough.
Knead on a lightly floured work surface for 8 to 10 minutes until the dough 
is velvety and sticky.
First rise:  Place the dough in a lightly oiled bowl, cover tightly with 
plastic wrap, and let rise until doubled, about 1 hour to 1 hour and 15 
minutes.
Preheat the oven to 425F with a baking stone inside.
Second rise:  Generously oil an 11 X 17-inch baking pan.  Place the dough 
in the pan, press it as far toward the edges as it will go, and cover with 
a towel.   After 10 minutes, stretch it again to the edges, cover, and let 
it rise for 20 more minutes.
Topping:  Use the toppings of your choice, distributing them evenly over 
the surface
Baking:  Set the baking pan directly on the stone and bake until the crust 
is crispy and crunchy, about 22 to 30 minutes.
Note:  This recipe is adapted from Carol Field's book "In Nonna's 
Kitchen."  There it is called sfincione or Sicilian focaccia.
Mangia, Dan!

The Tarheel Baker