Basic Pizza Dough
1 cup warm water (110-115 degrees)
1 tablespoon sugar
2 teaspoons active dry yeast
2 cups bread flour
1 1/4 cups semolina flour
1 teaspoon salt
1/4 cup extra-virgin olive oil
 Lisa's
Pizza Kitchenware for Pizza Stones and Pizza Peels.
In a measuring cup, combine water, sugar, and yeast. Set aside. In
processor with steel chopping blade in place, combine 2 cups of
bread flour and 1 cup of semolina flour with the salt, reserving the
other flour to use only if needed.
Add the yeast mixture and oil and
process continuously until dough forms a single ball or several
masses on top of the blade.
Turn the dough out onto a lightly
floured surface and knead by hand for about 2 minutes. Shape into a
ball and put the dough in an oiled bowl, turning to coat with the
oil on all sides. Cover.
Let rise about 45 minutes in a
warm, draft-free place. (80 degrees).
In meantime, place a pizza stone,
if you have one, in your oven on a rack at the middle of the oven.
Preheat the oven to 500 degrees.
When dough has doubled in size,
roll it out to desired size and shape, about 1/4 inch thick.
Sprinkle a pizza peel with cornmeal
or semolina and place the crust on the peel. Fill and bake as
quickly as possible. |
