Foccacia Pizza Dough
1 cup water  -  room temp
1 tsp sea salt
3 tbs olive oil
1 tsp sugar or 1 tb malted barley syrup*
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.


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 fork the dough will take care of bubbles.


*malted barley syrup replaces white sugar and gives more flavor to dough.