Monday, December 9, 2013

Thin Crust Pizza Dough

I have been doing more and more baking and really want to perfect a couple things so that I will have my "go to" recipes. I think this "traditional" pizza dough was pretty much perfect. The only thing I would love to do is make this pizza in a wood fired oven; unfortunately I don't think our apartment is ready for me and fire to work together.

This dough will make two cookie sheet sized pizzas. The crust has the perfect crunch on the outside while being bubbly and soft inside.

  • 1 cup semolina flour
  • 3 cups all purpose flour (you could use bread or pizza flour)
  • 2 tsp dry active yeast
  • 2 tsp sugar
  • 2 cups warm water
  • 1 tsp salt
  • 4 tsp olive oil

  1. In a a stand mixer or large mixing bowl add the sugar, yeast and water. Wait until it doubles in size.
  2. Add the flour salt and oil and mix until the dough ball is smooth and stretchy (about 5 min).
  3. Lightly oil the ball and set aside to double in size (approx 1hr).
  4. Punch down the dough and separate into two.
  5. Set aside and allow to rise again.
  6. Roll out the dough and top with your desired topping.
  7. Bake for 30 to 40 min at 400-425 degrees

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