Basic dough for pizza or focaccia with Manitoba flour, a fantastic dough that will allow you to create pizzas or focaccias crispy on the outside and soft on the inside! Manitoba flour is a strong flour suitable for medium and long rises and makes the dough very elastic and soft. In the recipe, you will find all the instructions for making pizzas and focaccias with this amazing dough! Now hurry up and get your hands on the dough! Ps: you will find the procedure with both a stand mixer and by hand.
If you love homemade doughs, also try:
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 6 Hours
- Preparation time: 15 Minutes
- Portions: 1
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Basic Dough for Pizza or Focaccia with Manitoba Flour
- 500 g Manitoba flour
- 1 1/4 cups water (at room temperature)
- 1 1/2 tbsp extra virgin olive oil
- 1 1/2 tsp fresh yeast (or 1/2 tsp dry)
- 1 tsp fine salt
- 1 tsp sugar
Useful Tools for Making Basic Pizza or Focaccia Dough with Manitoba Flour
- Stand Mixer
- Bowl
- Kitchen Scale
- Kneading Board
- Spatula
- Plastic Wrap
- 1 Teaspoon
- Rolling Pin
- Set Proofing Box for Dough
- Baking Tray
Preparation of Basic Dough for Pizza or Focaccia with Manitoba Flour
Put the flour in the stand mixer’s bowl, add the salt, and mix quickly (with the silicone spatula).
Add the sugar, crumbled yeast to the flour, and mix with the silicone spatula.
Add the water and oil to the stand mixer bowl, attach the dough hook, and start at speed 2 for 10 minutes, then turn off.
Transfer the dough onto the floured board, using the silicone spatula if needed, fold it a few times and shape it into a ball, place it in a bowl covered with plastic wrap, and let it rise in the turned-off oven until doubled (about 5 hours). Below you will find the procedures from here on for both pizza and focaccia!
Once the dough has doubled in volume, place it on the board, deflate it, and spread it into a baking tray (13.4 in x 9.4 in) by hand in an oiled tray to a thickness of 0.8 in, put it in the turned-off oven to rise again for about 2/3 hours.
Once it has doubled, season the focaccia with oil, salt, and rosemary, heat the oven to 482°F and once hot, bake it, cook until the surface is golden (15/20 minutes depending on the oven), once baked, take it out and enjoy!
Once the dough has doubled, deflate it on the board, divide it into 4 balls, shape them into balls, and let them rise for 1/2 hours until doubled in the turned-off oven inside a dedicated container.
After the resting time, remove the dough balls from the oven, heat it to the maximum temperature, and once hot, roll out the pizzas thinly (1/8 in) with the rolling pin, place them in a pizza tray, season as desired, and bake, cook for 8/10 minutes (depending on the oven) until the edge is golden, then take them out and enjoy hot!
NOTES
If working by hand, add the ingredients in the bowl in the same order as above, then proceed by kneading by hand for at least 20 minutes until the dough is well developed, after which shape it into a ball and continue as with the stand mixer dough.
