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KEEP SCREEN ON

Yield: Makes 8 servings

Ingredients
Ingredients
2 teaspoons active dry yeast

Large pinch sugar

2 cups warm water (105-115° F)

1 1/2 cups semolina flour

2 1/4 cups bread or high gluten flour, divided

2 teaspoons salt

Freshly ground black pepper

Additional bread flour for kneading

Cornmeal

Ingredients


Pizza toppings, as desired:

1/2 cup pizza sauce

Sausage, cooked and crumbled

Pepperoni slices

Mozzarella cheese, shredded

Parmesan cheese, grated

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Preparation Method

Preparation:

  1. In large bowl, combine yeast and sugar in warm water.
  2. Allow to stand or proof for about 10 minutes, until foamy.
  3. Whisk in semolina flour and 3/4 cup bread flour.
  4. Set aside, loosely covered, for 1 hour.
  5. Add remaining flour, salt and pepper.
  6. Knead dough about 10 minutes or until soft dough is formed, adding additional flour as needed.
  7. Place in a large greased bowl and cover tightly with plastic wrap.
  8. Place in Sub-Zero refrigerator overnight.
  9. The dough will keep for about two days.

Baking:

  1. Position bakestone rack and bakestone in Wolf oven in rack position 1 (lowest position).
  2. Preheat oven in BAKESTONE at 500°F (260°C).
  3. Allow about 35 minutes for oven to preheat.
  4. Punch dough down.
  5. Roll dough into 12-inch circle on lightly floured surface.
  6. Place dough on cornmeal covered pizza peel*.
  7. Top with desired pizza toppings.
  8. Bake 8 to 12 minutes, or until cheese is browned.
  9. A thicker crust will take longer to bake.

*Dough may be divided in half for thinner crusted pizzas.


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