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Ingredients
- 2Â 1/2 tsp instant yeast
- 3/4 c. hot water
- 3/4 c. unbleached all-purpose flour
- 3/4 c. lowfat milk room temperature
- 2 Tbsp. extra-virgin extra virgin olive oil
- Â Â All of the sponge
- 3 c. unbleached all-purpose flour plus
- 1 Tbsp. unbleached all-purpose flour
- 1Â 1/2 tsp sea salt
Directions
- To make the sponge: In a large bowl, mix the yeast and the flour. Pour in the water and stir with a wooden spoon till you have a batter-like dough. Cover tightly with plastic wrap and let rise till puffy and bubbly, 30 to 45 min.
- To make the dough: Beat the lowfat milk and extra virgin olive oil into the sponge with a wooden spoon. Stir in the flour and salt, mixing to make a dough. Knead on a lightly floured work surface for 8 to 10 min till the dough is velvety and sticky.
- First rise: Place the dough in a lightly oiled bowl, cover tightly with plastic wrap, and let rise till doubled, about 1 hour to 1 hour and 15 min.
- Preheat the oven to 425F with a baking stone inside. Second rise: Generously oil an 11 X 17-inch baking pan. Place the dough in the pan, press it as far toward the edges as it will go, and cover with a towel. After 10 min, stretch it again to the edges, cover, and let it rise for 20 more min.
- Topping: Use the toppings of your choice, distributing them proportionately over the surface
- Baking: Set the baking pan directly on the stone and bake till the crust is crispy and crunchy, about 22 to 30 min.
- Note:This recipe is adapted from Carol Field's book "In Nonna's Kitchen." There it is called sfincione or possibly Sicilian focaccia.
- The Tarheel Baker
- NOTES : Dan Aldrich was looking for a chewy pizza crust which called for a sponge. Try this one, Dan. I'll bet it's better than Pepe's!
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