Fish Pizza

Ingredients:

Warm Water : 1/2 cup
Instant Yeast : 1 envelope (about 2 1/4 tsp)
Water : 1 1/4 cups at room temperature
Extra-Virgin Olive Oil : 2 tbsp
Bread Flour : 4 cups (22 ounces), plus more for dusting work surface and hands
Salt : 1 1/2 tsp
Olive oil or Nonstick cooking spray for oiling the bowl

Method of Preparation :

1. Sprinkle in the yeast and let stand for about 5 minutes or until the yeast dissolves and gets frothy.
2. Add the room-temperature water and oil to above yeast mixture and stir to combine.
3. In a food processor, process the flour, and salt, pulsing to combine.
4. Continue pulsing while pouring the liquid ingredients (holding back a few tablespoons) through the feed tube. If the dough does not readily form into a ball, add the remaining liquid and continue to pulse until a ball forms.
5. Process until the dough is smooth and elastic, about 30 seconds longer. (Note : The dough will be a bit tacky, so use a rubber spatula to turn it out onto a lightly floured work surface.)
6. Knead by and for a few strokes to form a smooth, round ball.
7. Transfer the dough into a deep oiled bowl and cover with a damp cloth or with plastic wrap for 11/2 to 2 hours.. Let rise until doubled in size. Press the dough to deflate it.

Preparing Pizza Dough by Hand :

1. Sprinkle in the yeast and let stand for about 5 minutes or until the yeast dissolves and gets frothy.
2. Omit the room-temperature water and oil.
3. Instead combine the salt and half the flour in a deep bowl.
4. Add the liquid ingredients and use a wooden spoon to combine.
5. Add the remaining flour, stirring until a cohesive mass forms. Turn the dough onto a lightly floured work surface and knead until smooth and elastic 7 to 8 minutes, using as little dusting flour as possible while kneading.
6. Form the dough into a ball, put it in a deep oiled bowl, cover with cover with a damp cloth or with plastic wrap for 11/2 to 2 hours.. Let rise until doubled in size. Press the dough to deflate it.