See Also: Cooking Club · Italy · Main Dishes · Pizza
Basic Pizza Dough
From Dorothy McNett's recipes at www.dorothymcnett.com. Another vesion of a pizza dough, using bread flour and semolina flour, which gives a bit more structure to the crust than the other recipe for Pizza Dough. This is a good choice when using tons of toppings!
1 cup warm water (110-115 degrees)
1 tablespoon sugar
2 teaspoons active dry yeast
2 cups bread flour
1 cup semolina flour (perhaps 1/4 cup more)
1 teaspoon salt
1/4 cup extra-virgin olive oil
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 in your oven on a rack close to the bottom 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 as desired. Slip the filled pizza from the peel onto the hot stone and bake about 12-15 minutes.
Recipe created 1994-09-21.
