Pizza dough

, published on February 4, 2019

Ingredients

  • 230 g (2 cups) all-purpose flour, unbleached + 60 g (1/2 cup) for kneading
  • 90 g (1/2 cup) medium wheat semolina
  • 5 ml (1 teaspoon) salt
  • 10 ml (2 teaspoons) traditional active dry yeast
  • 15 ml (1 tablespoon) sugar
  • 310 ml (1 1/4 cup) lukewarm water

Preparation

  1. In a bowl combine 500 ml (2 cups) flour, semolina, and salt. Set aside.
  2. In another bowl dissolve yeast and sugar in warm water. Let sit until foamy, about 5 to 10 minutes.
  3. Stir the yeast mixture into the flour mixture.
  4. Form into a ball. Remove from bowl and knead until smooth and elastic, about 15 minutes, adding more flour if dough is sticky.
  5. Put the ball of dough in an oiled bowl and cover with plastic wrap.
  6. Store dough in a warm place until it doubles in volume, about 45 minutes.
  7. Punch down dough. Cut dough in half.  Set aside.

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