Amazing Pizza Dough

Photo: Ray Vanderborght

Ingredients

1 1/2 cups very warm water

2 teaspoons yeast

2 teaspoons sugar

16 ounces (about 2 ¾ cups) bread flour

3 1/2 ounces (½ cup) semolina flour

1 teaspoon salt

Preparation

Put very warm water, yeast and sugar in food processor and pulse once or twice to mix. Let sit while you measure out the dry ingredients.

Once you start to see small bubbles forming, dump in the dry ingredients (don't forget the salt) and turn on the food processor. After about a minute the dough should form into a ball. If you think the dough is too wet, you can add a bit a flour, but having it too wet is better than too dry, as the dough will lose some of its stickiness as it rises.

Place about a tablespoon of olive oil in a large bowl. Put a bit of oil on your hands to prevent sticking and take the dough out of the food processor. Form it into a ball and place in the bowl. Turn to lightly coat with the olive oil. Cover with a clean kitchen towel and let dough rise in a warm, draft free place for about an hour or until doubled in size, before rolling out and baking.

For a crust with a perfect pizzeria taste and texture, I recommend baking on a pizza stone in a very hot oven (500 - 550°F for about 10 -12 minutes).