Homemade Pizza

  1. In a bowl, mix together the flour, semolina, and water. Cover and let sit 20 minutes.
  2. After 20 minutes have passed, add in the yeast, a drizzle of olive oil, and salt. In a stand mixer with the dough attachment, knead for 8 to 10 minutes. By hand, it will take longer. When you pinch off a section of the dough and stretch it, it should form an almost translucent membrane. If it breaks before forming the membrane, keep kneading. It should be soft and sticky.
  3. Make a ball with the dough and transfer it to a lightly oiled bowl. Cover with a moist kitchen towel and let sit until it has doubled in volume.
  4. Turn on your oven's broiler and place an oven-safe skillet upside down on the top baking rack. Once the broiler has reached full power, preheat the skillet for 10 to 15 minutes.
  5. Once the dough is risen, punch the center down with your fist. Turn the dough out onto a lightly floured work surface and form a ball. Cut the ball into 6 sections. Each ball will make a pizza. Any balls you do not plan on using immediately should be flattened into a fat circle, covered with plastic wrap, and placed in a freezer.
  6. To make a pizza, take 1 of the 6 sections and roll it out on a flat surface covered with more semolina. You may need to use your knuckles to stretch it a bit. If it does not want to stretch, just let it rest a few minutes and try again. Make sure the resulting circle is not bigger than the bottom of the skillet you are heating up in the oven.
  7. Top the dough with tomato sauce, a drizzle of olive oil, manchego cheese, and a sprinkling of oregano.
  8. Carefully transfer the dough to the top of the upside down skillet in the oven. Bake for 2 minutes and serve hot.

bread flour, flour, water, yeast, olive oil, salt, tomato sauce, olive oil, manchego cheese, oregano

Taken from www.yummly.com/recipe/Homemade-Pizza-632195 (may not work)

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