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