Dough For Pissaladiere Or Tarte Flambee

Name: Dough For Pissaladiere Or Tarte Flambee
Total time: 1 h
Yield: Enough dough for 2 pizzas, each about 12 inches
Cuisine: french
Ingredients: 1 teaspoon instant or rapid-rise yeast; 3 cups (about 14 ounces) all-purpose or bread flour, plus more as needed; 2 teaspoons salt; 2 tablespoons plus 1 teaspoon olive oil

By Mark Bittman

Total Time: 1 hour
Rating: 4(10)
Comments: Read comments

Featured in: Vive la Pizza: Simple, Rustic and, Yes, French

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Ingredients

Yield:Enough dough for 2 pizzas, each about 12 inches

1teaspoon instant or rapid-rise yeast
3cups (about 14 ounces) all-purpose or bread flour, plus more as needed
2teaspoons salt
2tablespoons plus 1 teaspoon olive oil

Ingredient Substitution Guide

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Preparation

Step 1
Combine yeast, flour and salt in food processor. Turn machine on, and add 1 cup water and 2 tablespoons oil through feed tube.
Step 2
Process for about 30 seconds, adding more water through feed tube, a little at a time, until mixture forms a ball and is slightly sticky to the touch. If it is dry, add another tablespoon or two of water, and process for another 10 seconds. (In unlikely event that mixture is too sticky, add flour, a tablespoon at a time.)
Step 3
Turn dough onto floured work surface, and knead by hand for a few seconds to form a smooth, round ball. Grease bowl with remaining olive oil, and place dough in it. Cover with plastic wrap or damp cloth, and let rise in warm, draft-free area until dough just about doubles in size, or at least 1 hour. (You can also let dough rise more slowly, in refrigerator, for as long as 6 or 8 hours.)
Step 4
Follow recipe for pissaladiere or tarte flambee.