Foccacia Pizza Dough
1	cup	water - room temp
1	tsp	sea salt
3	tbs	olive oil
1	tsp	sugar
3	cups	pizza flour plus extra
2	tsp	SAF Red yeast

Yeast should not hit the water

If in a bread machine, add in the order above.

If using a processor or by hand, reverse order, pulse to mix,

then slowly add water. Mix until dough rides the blade,

about a minute.

Pizza flour takes longer to rise, 3 hours at room temp,

but better overnight in refrigerator.

*** Never work cold dough, give it an hour to warm to use.

Higher temps required for best pizza, 500 and up to 800 F.

For thin crust, after rise, split in two, form into 2 12" pizzas

and let rest 10 minutes. Cooks fast so watch, move off the pan to a

wire rack to keep the bottom crisp.

Thick crust, make one 12" pizza after first rise, cover and place in

refrigerator overnight. Take out and let warm for an hour, then push

down the center and not the crust.

Top and cook, move to wire rack immediately.

Docker or forking will take care of bubbles, but some people like

the bubbles.