WORLD'S BEST PIZZA DOUGH

WORLD'S BEST PIZZA DOUGH image

Categories Pizza

Yield 2 pizzas

Number Of Ingredients 8

1 1/2 cups very warm water
2 t. yeast (one packet)
2 t. sugar (I use brown)
16 ounces (2 3/4 cups) bread flour (or all purpose)
3 1/2 ounces (1/2 cup) semolina flour
1 t. salt
I increase the semolina a little and scale back the regular flour to make it a little crispier
** You'll also use a little olive oil to coat your rising bowl.

Steps:

Can do this in a food processor or stand up mixer. Place very warm water, yeast, and sugar in food processor and pulse to mix. Recipe suggests you use "hot to the touch" tap water, when it cools on your way to the processer, it will remain "very warm". Let sit while you measure your dry ingredients. Allow at least 3 miutes for the yeast to work. You should see small bubbles form in the liquid. Dump the dry ingredients in and turn on the fool processor (use the bread attachment if using a stand up). Mix until the dough forms a ball. If the dough is too wet add a bit of flour, but too wet is better than too dry. The dough will also loose some of it's stickiness as it rises. Place a T. of olive oil in a large bow. Lightly coat the ball of dough with the olive oil. Cover with clean kitchen town and let rise for at least an hour.