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Prep Time: 12 Minutes Cook Time: 0 Minutes |
Ready In: 12 Minutes Servings: 1 |
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This recipe goes with Three Cheese-and-Spinach Pizza, Thai Chicken Pizza, Caramelized Onion, Prosciutto, and Arugula Pizza, Mardi Gras Pizza, Grilled Tomato-Basil Pizzettes Ingredients:
1 (1/4-ounce) envelope active dry yeast |
2 teaspoons sugar |
1 cup warm water (100° to 110°) |
2 1/2 cups bread flour or all-purpose flour |
1/2 cup semolina flour, plus more for rolling out |
2 tablespoons olive oil |
1 teaspoon salt |
Directions:
1. Combine first 3 ingredients in a large bowl; let stand 5 minutes. Stir in flours, olive oil, and salt to form a soft dough.
2. Turn dough out onto a surface lightly sprinkled with semolina flour; knead 5 minutes or until smooth and elastic. Shape dough into a ball, and place in a lightly greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size.
3. Punch dough down. Divide in half.
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