Foccacia/Pizza Dough

(adapted from Mark Bittman)

(amounts are approximate)

3 cups all-purpose or bread flour

1-3 teaspoons salt (coarse kosher is best; reserve some for sprinkling)

2 packages active dry yeast

1 cup water

2 tablespoons olive or grapeseed oil + more for the pan

Optional:

1-2 teaspoons dried rosemary leaves

a few generous grinds of black pepper

1. Put all dry ingredients in food processor or large mixing bowl and pulse a few times or stir until mixed with large spoon.
2. Add the wet ingredients (I mix the oil and water together) gradually with the processor running or while stirring constantly, until a coherent ball forms. (If it comes out sticky, add a pinch of flour, if it comes out dry; a spritz of water).
3. If using a processor, pull out the ball of dough and shape it into a round loaf by rolling the edges under a bit. If mixing by hand, turn on an oiled surface and knead for a minute or two and form a round loaf.
4. Cover loosely (with a dish towel, foil, plastic wrap, etc.) in an oiled bowl and let rise for a few hours to a day.
5. The recipe is a double batch...you can cut the dough in half with a sharp knife, and each half will make a 12-14 inch pizza/foccacia.
6. Brush a pan with oil on a paper towel.
7. Handle the dough as little as you need to. Stretch it out by turning it over repeated by its edge, like you're steering a boat. Put the dough into the pan and stretch out gently by pressing with your fingertips.
8. You can let the dough rise another hour or more or preheat the oven to its highest temperature: 450-500 F.
9. Bake the dough for 8—12 minutes until it browns lightly.