Semolina Pizza Dough
from King Arthur Flour's Baking Companion
1 3/4 cups all purpose flour
1 1/4 cups semolina flour
1 tsp yeast
1 1/2 tsp salt
2 tbsp olive oil
1 1/4-1 1/2 cups water
In a large bowl, place all of the dry ingredients. Stir well to combine. Add the olive oil,
pour on the water,
and stir to make a shaggy dough.
Knead until youve formed a smooth, soft dough. Dont overknead, as the gluten will continue to develop when it rises in the fridge.
Allow the dough to rise for forty five minutes outside the fridge. Refrigerate the dough for four hours or up to 36 hours.
Here's the newly risen dough. Turn the dough out onto a floured surface. Form into a rectangle. Line a baking sheet with parchment paper. Preheat the oven to your highest setting.
Place the dough on the parchment. Roll the dough to fit the baking sheet.
Place the sauce on the rolled dough,
and spread evenly.
Place the cheese on top of the sauce.