Pizza Dough

Makes 2 medium pizzas, serving approximately 4 people.

1 1/2 c. very warm water
2 tsp yeast
2 tsp sugar
16 oz (about 2 3/4 c.) bread flour (I add 1 tsp of gluten per cup of flour for more elasticity)
3 1/2 oz (1/2 c.) semolina flour (Bob's Red Mill makes this or order thru Amazon)
1 tsp salt

Place very warm water, yeast and sugar in food processor and plus once or twice to mix. (start with very warm water so it's better than luke warm by the time you measure, pour, and add the yeast and sugar) Let sit while you measure out the dry ingredients.

After 2-3 minutes you'll see small bubbles forming in the liquid in the processor, which indicates your yeast is working. Dump in the combined dry ingredients and turn on the processor. The machine will do all the work, including the kneading. After about a minute the dough should form into a ball going 'round and 'round. Add a little more flour or water, 1 Tbsp at a time, as needed to make a soft dough.

Place 1 Tbsp olive oil in a large bowl. Form dough into a ball (oil on hands will help prevent sticking) and place in bowl, turn to lightly coat all sides. Cover with a clean towel and let dough rise in warm, draft free place for about an hour or until doubled. Better to stretch the dough with hands and fingers, like in a pizzeria, than roll it. Prebake directly on a pre-heated stone in a very hot oven (450° to 550°) for about 8-10 minutes (beginning to puff and slightly color), or form on sheet pan and place pan on stone. Add toppings (less is more) and complete baking. (a 18x18x1/2" Travertine floor tile from Home Depot works just fine as a stone)

You can also use a KitchenAid mixer with dough hook to mix and knead the dough.

Make Ahead
Make several pizza doughs ahead and store in the refrigerator for up to 5 days (the dough develops an even better flavor this way). Let rise once, punch down, and store on a zipper tops gallon bag in fridge until ready to use. Let dough come to room temperature before proceeding. You also let the dough rise and freeze it for future use. Thaw for a couple of days in the fridge or for about 4-6 hours on the counter. Bring to room temperature before proceeding.

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