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 leavening times, making the dough very elastic and soft. In the recipe, you will find all the instructions to make pizzas and focaccias with this amazing dough! Now hurry up and start kneading! Ps: you will find the process with a stand mixer and by hand.
If you love homemade doughs, also try:
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 6 Hours
- Preparation time: 15 Minutes
- Portions: 1
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making the basic dough for pizza or focaccia with Manitoba flour
- 4 cups Manitoba Flour
- 1 1/4 cups water (at room temperature)
- 1 1/2 tbsps extra virgin olive oil
- 1 3/4 tsps fresh yeast (or 2 g dry)
- 1 tsp fine salt
- 1 tsp sugar
Useful tools for making the basic dough for pizza or focaccia with Manitoba flour
- Stand Mixer
- Bowl
- Kitchen Scale
- Pastry Board
- Spatula
- Plastic Wrap
- 1 Teaspoon
- Rolling Pin
- Set proofing box for dough
- Baking Tray
Preparation of the basic dough for pizza or focaccia with Manitoba flour
Put the flour in the stand mixer’s bowl, add the salt, and quickly mix (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’s bowl, attach the dough hook, and run at speed 2 for 10 minutes, then turn it off.
Transfer the dough to the floured pastry board using the silicone spatula if necessary, fold it a few times, and shape it into a ball. Place in a bowl, cover with plastic wrap, and let rise in the turned-off oven until doubled in size (about 5 hours). Below, you will find procedures for both pizza and focaccia from here on!
When the dough has doubled in size, place it on the pastry board, deflate it and spread it in a baking tray (13.5 x 9.5 inches) by hand in an oiled tray to a thickness of 3/4 inch, and let it rise again in the turned-off oven 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 until the surface is golden brown (15/20 minutes depending on the oven), once cooked, remove from oven and enjoy!
Once the dough has doubled, deflate it on the pastry board, divide it into 4 balls, and shape each into a ball. Let rise for 1/2 hours until doubled in a turned-off oven inside a special container.
After resting, remove the dough balls from the oven, heat it to the highest temperature, and once hot, roll the pizzas thin (1/10 inch) with the rolling pin, place them in a pizza tray, season to taste, and bake, cooking for 8/10 minutes (depending on the oven) until the edge is golden brown, then remove from oven and enjoy hot!
NOTES
If working by hand, add the ingredients to the bowl in the same order described above, then proceed by hand kneading for at least 20 minutes until the dough is well kneaded, then form a ball and continue as with the stand mixer dough.
