Amazing Pizza Dough
By: Ray Vanderborght
Published: Monday, October 4, 2010 - 8:40pm

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

1 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. 2 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. 3 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. 4 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).

Comments:
love2cook

Never attempted of making pizza dough by myself...thanks for sharing.