By booch221, member
Posted: January 28th, 2011
This recipe is easy to make. The long, slow rise does over hours what intensive kneading does in minutes: it forms gluten, texture, and flavor.
1 1/2 cups warm water
1 teaspoon yeast
2 teaspoons sugar
16 ounces (about 2 3/4 cups) bread flour
3 1/2 ounces (1/2 cup) semolina flour
2 teaspoons kosher salt
1 tablespoon olive oil
Place warm water in a large measuring cup and add yeast and sugar. Mix and let stand for 10 minutes.
Add bread flour, semolina flour, and salt to large bowl. Stir dry ingredients with a whisk. Add yeast mixture and mix with a large spoon, just until all the flour is moist. Dump it out on a counter and form into a ball. The dough should be very wet and sticky. It will look ragged, but don't worry, it will smooth out on its own.
Place a tablespoon of oil in a large bowl. Put the dough in and roll it around until coated with oil. Cover with plastic wrap and let rise in a warm place for at least two hours, or until double in size.
Punch the dough down and form it into a smooth ball. Then put it in refrigerator at least overnight. Dough will keep for up to 5 days and develop more complex flavor. You can also freeze it. Bring dough back to room temperature before proceeding.
Divide into 4 equal parts. Rub a little olive oil on your hands to prevent dough from sticking. Place dough on a sheet of parchment paper and flatten into a disk. The dough will stick to the paper and not spring back. When you get the desired shape and thickness add your toppings and slide parchment paper right onto the pizza stone. Bake at 500 degrees for about 8-10 minutes or until done. For puffier crust, let dough rest 30 minutes before baking.