Pizza Dough
Ingredients
- 5 cups Italian Tipo 00 flour sifted
- 2 cups Semolina flour sifted
- 1 Tbsp Sea Salt
- 2 1/2 cups warm water between 120 and 130 degrees F
- 4 Tbsp Extra virgin olive oil
- 1 Tbsp raw sugar
- 2 1/4 oz packets of active dry yeast
Instructions
- Sift the flours and salt into a mixer bowl with a dough hook attached. In a small bowl, place the warm water (should be between 120 - 130 degrees farenheit) mix in the yeast with a fork and then mix in the sugar and olive oil into the water and leave for a few minutes. Start the mixer and slowly pour the water mixture into the flour until it is fully incorporated. Allow the mixer to work the dough until you have a large ball. Remove the ball of dough from the mixer and place on a smooth floured surface to work the dough with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.
- Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm spot for about 1 hour until the dough has doubled in size. Punch down the dough and knead it for a few minutes on a smooth floured surface. Replace the dough to the covered bowl and allow to rise again for another hour.
- Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands - this is called punching down the dough. You can use it immediately, or keep it, wrapped in plastic wrap, in the fridge (or freezer) until required. I divide the dough into small balls for use as pizza. This dough can make 12 - 16 personal size pizzas.
- Roll the dough out into a circular shape, no thicker than 1/4-inch thick, top with your favorite pizza toppings and cook in very hot oven on a pizza stone.
