Note: This recipe was actually the pizza dough recipe I grew up with. Though the preparation of the dough/pizza that we did at that time would make all of Italy cringe.
There is a rather ridiculous amount of yeast in this recipe, so I've started to using this recipe for focaccia rather than pizza. Though I suppose it could be used for Detroit style pizza.
Ingredients:
2½ cups (320g) All Purpose Flout
1 cup (237g) Warm Water
1 package (2¼ teaspoons, 7g) Instant Yeast
1 teaspoon Fine Grain Sea Salt, or table salt
1 tablespoon Extra Virgin Olive Oil
Directions:
Add flour and water to a medium bowl and mix till just incorporated
Sprinkle yeast over the mixture, do not mix in
Cover and let rest for 20-30 minutes
Add the salt and olive oil and mix to incorporate
[Fine grain salt dissolves better in bread doughs. Careful not to overmix if using a mixer]
Rest the dough for 30-60, then knead the dough
Lightly coat a large bowl with olive oil (to prevent sticking) and place the dough in the bowl and cover
Let rest for at least 2 hours, up to 24
[With the amount of yeast this dough uses, you could get away with 2 and still have a fluffy bread. But longer is always better for flavor. I usually make the dough the morning of, so that's probably anywhere between 6-12 hours.]
Final Notes:
This may not make perfect focaccia for others, but I'm never going to stop using this exact recipe because of nostalgia.
When focaccia is ready to be baked, it's baked at 550°F (290°C) for 12 minutes or until the top of the dough is golden brown
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