1 3/4 cups All-Purpose Flour (Use a total of 3 cups all-purpose flour, if you don't have semolina)
1 1/4 cups semolina
1 or 2 teaspoons instant yeast(Use 2 teaspoons yeast if you're skipping the refrigeration)
1 1/2 teaspoons salt
2 tablespoons olive oil
1 1/4 to 1 1/2 cups water, enough to make a smooth, soft dough

Makes 2 pizzas


1. Mix and knead together all of the dough ingredients-by hand, mixer or bread machine-till you've created a smooth, soft dough. Allow the dough to rise, covered, for 45 minutes. For an extra-flavorful crust with delightful crisp-chewy texture, refrigerate the dough for 4 hours (or up to 36 hours).

2. Divide the dough in half. Shape each half into a 9" to 12" round (thicker or thinner crust), and place each on a piece of parchment paper. Cover the dough, and let it rest while you heat your oven to 500°F.

3. After about 30 minutes, transfer the pizzas with parchment to your oven. And place the pan on the middle rack of your oven.

4. Bake for 4 minutes, then remove from the oven. Top with your favorite toppings, return to the lowest rack of the oven, and bake for an additional 8 minutes, or until the crust is golden brown and the filling bubbly.

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