Place water, milk, sugar, salt, olive oil in bowl and dissolve. Stir in yeast, semolina, and flour, reserving some flour for kneading.
Knead to form a soft not sticky dough, 8-15 minutes, by hand. Place dough ball in bowl. Cover with towel, place in warm spot. Allow to rise 45 min. Rising time is variable depending on room temperature and humidity. For a more consistent rise, heat oven to 350 degrees, turn off oven, open door, place bowl in oven, do not close door.
Remove dough from bowl. Gently deflate. Allow to rest 15 minutes.
If using a round pizza pan or baking sheet, place dough on pan,stretching dough to edges of pan or what fits. For thinner crust, top with sauce and ingredient immediately. For a thicker crust, let rise another 15 minutes or more before topping.
Cook pizza according to your own recipe.
For pizza like you buy at the pizza parlor use a pizza stone. I use a kiln shelf, available at pottery supply stores. Place the stone in the oven, pre-heat oven to 500 degrees for 45-60 minutes. Use a baker's peel liberally sprinkled with semolina or corn meal, slide pizza on peel and then slide the pizza on the stone; this takes a little practice, but it can be easily mastered with just a couple pizzas. When the pizza is on the stone, immediately close the door and reduce temperature to what is called for in your recipe. If a baker's peel is not available, slide your pizza pan or sheet on the stone.
High gluten flour is available at Whole Foods or Vitamin Cottage or other alternative grocers.
Serving
Suggestions
just about any kind of beer or orange soda
Originally Submitted
1/31/2010
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