Basic Dough for Pizza, Focaccia or Calzones

Basic Dough for Pizza, Focaccia or Calzones
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  1. 2 cups warm (105-110°F) water
  2. 3 teaspoons active dry yeast
  3. 1 1/2 teaspoons honey
  4. 5 to 6 1/2 cups bread flour, divided
  5. 3 teaspoons kosher or sea salt
  6. 3 tablespoons extra virgin olive oil, plus more oil for the bowl
  1. Place water, yeast and honey in the Cuisinart mixing bowl and stir to blend. Let stand for 5 minutes, until foamy.
  2. In a medium bowl, combine 5 1/2 cups of the flour with the salt. Reserve the additional 1 cup of flour. Insert the dough hook. Add the olive oil and the 5-cup flour/salt mixture to the yeast mixture. Mix on speed 2 for 2 minutes. Continuing on speed 2 add the remaining flour 1 tablespoon at a time until a dough ball forms that clings to the dough hook and cleans the sides of the bowl. Set the timer for 4 minutes and the speed to 3 to allow the dough to knead.
  3. Transfer the dough to a large bowl that has been lightly coated with olive oil. Turn to coat and cover tightly with plastic wrap. Let rise in a warm, draft-free place until doubled in size, about 1 hour. Punch dough to deflate and let rest for 10 minutes. If time permits, allow dough to rise a second time for a more developed flavor and texture.
  4. Use for your favorite pizza, focaccia or calzones. Dough can be made a day ahead. Place in a resealable bag and refrigerate. When ready to prepare, punch down dough and allow it to come to room temperature before continuing.
  1. Yields approx. 3 lbs.
  2. Courtesy of Cuisinart, ©Copyright 2016
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