Wednesday, September 11, 2013

Semolina Pizza Dough

This crust was phenomial.  In fact, I think it tasted exactly like pizza hut's.  First try, i baked at 500 degrees, however the top got a little over browned so I may try to reduce the temperature down the next time.  There will definetely be a next time though.

  • 1 1/2 cups water
  • 3 tablespoons olive oil
  • 3 1/3 cups unbleached all-purpose flour
  • 2/3 cup semolina pasta flour
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 2 teaspoons SAF yeast or 2 1/2 teaspoons breach machine yeast

  • Place all the ingredients in the pan according to the order in the manufacturer's instructions. Program the machine for the Dough or Pizza Dough cycle and press start.
    When the machine beeps at the end of the cycle, immediately remove the bread pan from the machine and turn the dough out onto a lightly floured work surface. Divide the dough into the desired number of portions using either a pastry scraper or sharp knife. Knead each portion a few times and then shape into balls. Place the dough balls a few inches apart on your work surface, cover them with a damp towel, and let them rest about 30 minutes or until the dough has increased about 20 percent in size.
    At this point, you have three options. First, you can roll out and shape the dough as directed in your pizza recipe. Option two is that you can lightly oil the dough and then place the oiled dough in plastic food storage bags and refrigerate for up to 24 hours. To use, let rest for 20 minutes at room temperature before rolling out. Finally, the third option is to freeze the dough for up to 3 months. Let the dough defrost overnight in the refrigerator and then let it rest for 20 minutes at room temperature before using.

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