This pizza dough isn't your typical pizza dough. This dough was made to be quick, easy and to hold any toppings you desire. This is a great recipe to try with your kids or a date night during quarantine.
Serves: 6-8 people / yields: 2, 11.5 in pizza crusts / prep & cook time: 2hrs 15min
3/4 C. Warm water (105°F to 115°F)
.25 Oz. Active dry yeast
1 ½ C. Bread flour
½ C. Semolina Flour
1 Tsp. Sugar
¾ Tsp. Salt
2 Tsp. Olive oil
1 C. Bread Flour (extra)
In a large bowl, mix sugar and yeast into warm water and let sit in a warm place for 5 min.
In a small bowl, mix flours and salt together.
When yeast mixture starts to bubble, stir in olive oil.
Sprinkle flour mixture into liquid ¼ cup at a time. Repeat when previous ¼ cup is fully mixed
Once all the flour has been incorporated, transfer to a lightly floured surface.
Knead dough until dough is smooth and springy.
Add a little extra flour at a time if dough is too sticky or wet.
Shape dough into a ball, place on lightly floured surface and cover with a warm damp kitchen towel.
Let rest for an our or until dough doubles in size.
Once doubled, punch out the air and divide in half.
Form both halves into a ball and cover them with a warm damp towel and let double in size. About an hour.
Lightly flour your work space and form pizza dough into 11.5 pizza rounds.
Tranfer uncooked dough to pizza sheet.
Add sauce, cheese and dopping to your pizzas
Cook in a preheated 475 oven for 10-12 min on a pizza pan or pizza stone.
remove from oven and slice into 8 pieces.