Ingredients:
Makes 2 medium pizzas
Warm water – 1 3/4 cup
Active Dry Yeast – 2 tsp
Honey – 1 Tbsp
unbleached white bread flour-2 1/4 to 2 1/2 cups
Semolina flour – 1 cup
Salt – 1 tsp
Extra virgin olive oil – 1 Tbsp plus 1 Tbsp
Toppings of your choice
Method:
- Combine the yeast, sugar and warm water in a large mixing bowl (or the bowl of your stand mixer) and let it be for about 5 minutes. When you see the mixture foam up, you know the yeast is ready.
- Mix in 1 Tbsp of olive oil into the above mixture and whist to mix. Then add in the flour, 2 cups of bread flour and 1 cup of semolina and 1 tsp salt, knead. Add the remaining flour as required, to make a firm, but slightly sticky dough. You can do this step in your food processor.
Tip: In most bread recipe you will notice that the flour measurement is always mentioned as a range, never an exact measurement. This is because the flour will absorb water depending on the protein content. The humidity and temperature of the air in your kitchen will also affect how much water goes into the four. So we keep the volume of water constant and adjust the flour as required. ( i had to use about 3 cups flour.
- If you are using a stand mixer, increase the speed to medium and continue kneading. If the dough seems too dry at any point, add in a tsp of water. If the dough looks too wet, add in a Tbsp of flour. Knead for 8-10 minutes. If you are kneading by hand, knead for 12-15 minutes.
- Once the dough is ready, make a smooth, round ball of the dough and coat it with the remaining olive oil. Place this in a large bowl and cover the bowl with plastic wrap. I like to use the bowl of my stand mixer, its deep and perfect. Let the dough rest for about an hour or until doubled in volume.
- Then you may proceed to make pizzas or freeze the dough for using later. Punch down the dough to remove the excess air and cut the dough into two equal portions. Roll each portion into a smooth ball, by pulling and tucking it at the bottom.
- Cover each piece of dough with plastic wrap and let rest for 20 min.
- lightly dust your counter or board with flour. Place the dough ball on counter/board and roll it out into a 12 inch circle. brush evoo on pan and sprinkle then sprinkle semolina flour on top. Transfer the circle to your pizza peel or baking sheet. Brush the top of your pizza generously with evoo. Cover loosely with plastic wrap and set aside to rise for half an hour.
- Meanwhile, preheat the oven to 450 F. Place the pizza stone (if using) in the oven to preheat . If your not using a stone skip that step.
Note: Many people say that you should bake the pizza at the highest temperature (500-550 F). But I found that the crust became super crispy and lost its chewiness. 450 F works best for me.
Bake for 12-15 minutes. let sit for 3-5 minutes before cutting.
For the pesto pizza-
coat a good layer of pesto on crust and top with cheese and tomatoes and olives.
I always use mozzarella cheese!
