Cost per recipe $12.28 view details
- 2 1/2 tsp active dry yeast (1 package)
- 1 cup lukewarm water
- 1 1/4 cups ice cold water
- 1 tsp sugar
- 1 Tbsp table salt or 1 1/2 Tbsp kosher salt
- 2 Tbsp olive oil
- 1 cup semolina flour
- 4 1/2 cups unbleached bread or high-gluten flour, plus flour for dusting
- In a small bowl, stir the yeast into the lukewarm water with a fork. Set aside to let the yeast dissolve for about 5 minutes.
- In another small bowl combine the cold water, sugar, salt, and olive oil. Stir to dissolve.
- To make the dough by hand, place the flour in a large bowl. Make a well in th flour and stir in the yeast and the cold water mixture. Using a wodden spoon, mis the dough thoroughly. Turn the dough out onto a lightly floured board and knead until soft and elastic, about 10-12 minutes. It will still be tacky but should no longer stick to your hands.
- To make the dough with a mixer, fit a stand mixer with the dough hook attachment. Place the flour in a large mixer bowl and add the yeast and cold water mixture. Mix on low speed for about 4 minutes. Push dough off the hook and let it rest for 2 minutes. Then mix again on low speed for about 6 more minutes. Push down the hook if dough rises too high and threatens to get in the motor. Turn the dough out onto a well floured board and and knead for a minute or two until it forma a smooth ball.
- To prepare the dough for rising, cut the dough into thirds. With floured hands pick up one portion of dough and pull the opposite edges together, wrapping them underneath towards the center to form a tight ball. Pinch the edge to seal. Repeat with the other two sections. Place each portion in a 1 gallon ziploc bag. Squeeze our any excess air and seal the bags. Refrigerate for at least 10 hours or up to 2 days (longer is better). Remove from the refrigerator at least 1 hour before using so the dough can come to room temperature.
- Making this dough into a pizza shape is the trickiest part. The high gluten flour is so elastic that it just wants to bounce back! Here's what I've found works best. About 20 minutes before you plan to put the pizza in the over, make the dough into a round ball. Place it on a floured surface and press down. Work it gently from the middle outward until you have a flattened circle. Take a large, floured roller and roll it in different directions. Try to roll just to the edge of the pizza and not over it. That way you'll keep a slightly upturned edge, which is good to keep the toppings on. Roll firmly using your weight to press down hard. Flatten it as best you plan and put it on a pizza pan or cutting board and let it sit for about 10 minutes. The pizza will settle a bit, and when you roll it again 10 minutes later you will find that you can get it flatter that you would have been able to if you tried to do it all at once. If you want, pick up the dough and toss it, lifting it into the air with both hands and tossing it in a clockwise motion. If you're scared, there is no need to toss it!
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|Amount Per Recipe||%DV|
|Recipe Size 1824g|
|Calories from Fat 832||21%|
|Total Fat 93.09g||116%|
|Saturated Fat 20.97g||84%|
|Trans Fat 0.0g|
|Total Carbs 638.55g||170%|
|Dietary Fiber 33.1g||110%|