No-Rise Pizza Dough

2 c flour
1 tsp salt
1 tsp yeast
1 c warm water
2 tsp olive oil
1 1/2 c flour

Combine the 2 c flour with salt and yeast. Add the warm water and olive oil; stir to combine. Add in remaining 1 1/2 c flour, working with hands if necessary until flour is incorporated. Turn dough out onto a floured surface and knead 4-6 minutes, until dough is smooth and elastic. Cover; let rest 10 minutes, then roll out into desired pizza shape, top with sauce, toppings and cheese. Bake in a 425 degree oven for about 20 minutes, or until crust is golden and sounds hollow when tapped.

NOTES
From Recipezaar.
Good basic dough. This is enough to stretch onto a big rectangular cookie sheet.
I usually double the yeast, yields better end product.

Herbed Focaccia

1 recipe pizza dough (using 3-3 1/2 c flour)
1 Tbsp chopped fresh parsley
1 tsp dried rubbed sage
1 tsp dried rosemary
1 tsp dried thyme
1 Tbsp yellow cornmeal
1 Tbsp olive oil
1/2 tsp salt

Roll prepared dough into a 12"x8" rectangle on a floured surface. Sprinkle herbs over dough. Fold dough into thirds. Knead lightly 1 minutes or until herbs are blended into dough. Cover and let stand 10 minutes.

Roll dough into a 14" x12" rectangle. Place dough on a baking sheet coated with cooking spray and sprinkled with cornmeal. Cover and let rise in a warm place for 35 minutes or until doubled in size.

Uncover dough. Make indentations in top of dough using fingers or the handle of a wooden spoon. Gently brush dough with oil and sprinkle with salt. Bake at 450 degrees for 15 minutes or until browned.

NOTES
From Cooking Light.
Untried.

Oatmeal Raisin Bread

3 3/4 c bread flour, divided
1/2 c oat flour
1 c warm water (100-110 degrees)
1 package dry yeast (2 1/4 tsp)
1/2 c regular oats
3/4 c boiling water
1 c raisins
3 Tbsp honey
1/2 tsp ground cinnamon
2 Tbsp barley flour
2 tsp salt
1 tsp cider vinegar

Combine 3/4 c bread flour, warm water and yeast in a large bowl; stir well with a whisk. Cover, let stand at room temperature for 1 hour.

Combine oats and boiling water in a small bowl; stir in raisins, honey and cinnamon. Set aside to cool. Add 2 1/2 c bread flour, oat and barley flours, salt and vinegar to yeast mixture. Add oats mixture and stir until a soft dough forms (dough will feel tacky).

Turn dough out onto a lightly floured surface and knead until smooth and elastic (about 10 minutes). Add enough remaining bread flour, 1 Tbsp at a time, to prevent dough from sticking to hands.

Shape into 2 9" oval loaves. Make 3 parallel cute 1/4" deep across the top of each loaf using a sharp knife. Place loaves on a baking sheet coated with cooking spray. Spray tops of loaves with cooking spray. Cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in size.

Uncover dough and bake in a 375 degree oven for 30 minutes or until loaves sound hollow when tapped. Remove from baking sheet; cool on wire rack.

NOTES
From Cooking Light.
Untried.