Hi fellow pizza and focaccia lovers,
I'm not exactly sure where this post should be located, but I picked the focaccia sub-forum because this pizza is closer to focaccia than anything else. But it does have sauce on it so maybe it should be in general pizza making. Anyway, this morning I mixed up a batch of rustic pizza dough using the recipe located here: http://sites.google.com/site/hollosyt/quickrusticciabattapizza
The recipe is:
* 250 g Bread Flour (All Purpose will also work in a pinch)
* 1 cup water
* 1 tsp yeast
* 7 g salt
This is a very wet dough that is usually used for ciabatta bread. The dough is very easy to make. You just combine the ingredients, whir it around in the mixer or food processor for awhile (ten minutes in the mixer, or (as in my case) a minute or so in the food processor), and then place it in a container and let it triple in bulk. When that has happened (about 2 hours, or in my case about 3 hours), you dump it out on a well floured counter, shape it as best you can, and then transfer it to a piece of oiled parchment paper, top it with whatever you like, and put it in the oven (preheated to 500F).
I topped it with some tomato sauce, olive oil, house made pancetta, and some onions. Per the instructions of the recipe, I didn't add the mozzarella cheese until about six minutes into the bake, when the crust was just starting to brown a bit. Total baking time was about 14 minutes.
This dough is nearly impossible to shape, as you can see from my pictures. You just do the best you can. So it is kind of a "bruto ma buono" type of pizza. The flavor of the dough is fantastic. Crispy on the bottom, light and pillowy on top. Really worth doing.
I did have a small modification of the recipe shown in the link. I did a series of "turns" during the first hour and a half, every 15 minutes, grabbing the dough with a wet hand, stretching it up, and back down over it self twice. This really helped develop the gluten, and I would recommend it to you.