Pizza Dough - With some crunch
Think about making pizza dough – it's like creating a super tasty adventure that brings everyone closer. You start with simple stuff like flour and water, mix them up, and ta-da! The dough becomes your pal. Just like how friends come together. You wait a bit, and the dough gets all puffy, just like the excitement when you see your friends after a while. Homemade food is like a big cozy hug, and this pizza dough recipe is all about making yummy memories together.
Ingredients
- ¼ cup semolina flour
- 5 cups unbleached all-purpose flour
- 1¾ tsp salt
- 1 tsp bread-making yeast
- 1¾ cups cold water
Instructions
Making the dough
- In a large bowl incorporate all the ingredients with a big spoon. If using an electric mixer, with the dough hook mix on low speed for about 4 minutes, or until all the flour has gathered into a coarse ball. After allowing the dough to rest for five minutes, re-mix it for two more minutes on medium-low speed, or until it clears the edges of the bowl and barely clings to the bottom.
- In a large bowl incorporate all the ingredients with a big spoon. If using an electric mixer, attach the dough hook to the bowl and mix on low speed for about 4 minutes, or until all the flour has gathered into a coarse ball. After allowing the dough to rest for five minutes, re-mix it for two more minutes on medium-low speed, or until it clears the edges of the bowl and barely clings to the bottom.
- Add extra flour by the tablespoonful if the dough is too soft and sticky to keep its shape; if it is too stiff or dry, add more water by the tablespoonful. . When mixing by hand, spin the bowl with your other hand as you periodically dip one of your hands or the spoon into room-temperature water and use it like a dough hook to stir the dough vigorously into a coarse ball.
- The dough will start to strengthen as soon as all of the flour has been integrated into the ball, after about 4 minutes. After this, let the dough a 5-minute rest before continuing to mix for another 2–3 minutes, or until it is tacky, soft, and pliable.
- Mix in additional flout by the tablespoonful if the dough is too wet and sticky to keep its shape; if it is too stiff or dry, Add additional water by the tablespoon.
Rest the Dough
- The dough should be transferred to a floured surface, dusted with flour to remove any surface moisture, and then folded into a ball starting from one of its four corners.
- Place the dough ball in an olive oil-brushed basin, flip the dough to evenly distribute the oil, and then wrap the bowl in plastic wrap.
- After allowing the dough to rest at room temperature for 30 minutes, overnight refrigeration should be provided for the bowl. If you're preparing the pizzas that same day, punch the dough down, mold it into a ball, put the ball back in the bowl, cover it, and put it in the fridge for at least 2 hours.
Ready to use
- Transfer the dough to a floured surface with floured hands or a plastic bowl scraper that has been soaked in water.
- Divide it into 6 equal pieces using a pastry blade that has been dipped in water. Roll each piece into a ball, then coat each ball in olive oil using a brush or your hands.
- Brush some olive oil on a sheet pan and line it with nonstick baking liner.
- Each dough ball should be placed on the pan. The pan should then be gently covered with plastic wrap.
Notes
If you don't intend to use every piece, store the extras in separate zipped freezer bags and store in the fridge or freezer. Use the chilled and frozen balls respectively within two days and three months.