I used to be a big believer about the best pizza dough being related to the water that you use. Being from New England originally and then starting my culinary travels eating pizza everywhere from Sicily to the Philippines, I’ve changed my mind somewhat.
(Sorry, New York).
I’ve found that by using warm water and combining two types of flours will give the dough that chewy, toothsome quality that really elevates an ordinary pizza dough.
Semolina flour, a hard durum wheat with a yellow coarseness to it, gives a nice texture to the dough. While the glutenous bread flour not only gives the dough it’s bread-like quality it also helps it to rise.
The Best Pizza Dough
Semolina flour, a hard durum wheat with a yellow coarseness to it, gives a nice texture to the dough. While the glutenous bread flour not only gives the dough it's bread-like quality it also helps it to rise.
Chef and a Baker: Chef and a Baker
Recipe type: Main
- 1.5 Cups warm water ( try to get it at 110 F)
- ¼ ounce yeast packet of active dry yeast
- 2 Tablespoons of of Olive oil
- 2½ Cups white bread flour
- 1 Cup Semolina flour
- 2 teaspoons salt
- Pour the warm water into a large measuring cup, stir in the yeast and olive oil and let sit for a few minutes or until the mixture begins to bubble. On a clean surface mix together both flours and the salt and form a large well in the middle.
- Once the yeast is ready, carefully pour it into the well and using a fork bring the flour into the well to incorporate it. Continue this process until the center is no longer runny and then bring the rest of the dough together until well incorporated and smooth. You could also use the food processor by combining the wet and dry ingredients together and pulsing until smooth.
- Transfer the dough to a large oiled bowl and cover with a warm damp cloth. Place the bowl in a warm room for about an hour and a half, or until the dough has doubled in size.
- Remove the the dough from the bowl and place on a flour dusted surface. Knead with with your hands to extract the air and divide into two balls. Roll them out into the recipe of your choice (more to follow)
- You can make the pizza dough out a day ahead but make sure you wrap it in plastic and refrigerate it. Then you'll want to roll the dough out just before cooking.