Semolina flour or bread flour gives a different texture to pizza crust. Keep this dough fairly thick for a crust that tastes like your favorite delivery pizza.
Servings and Ingredients
|1 ¼ c. warm water (105 to 115 degrees)|
|1 tsp. Hy-Vee granulated sugar|
|1 (1/4 oz) pkg active dry yeast (2 1/2 tsp)|
|1 ¾ c. semolina flour or bread flour|
|1 ½ c. Hy-Vee unbleached flour|
|¾ tsp. Hy-Vee salt|
|Parchment paper (if using pizza stone)|
- In a large bowl stir together warm water and sugar; sprinkle yeast over the surface. Let stand until foamy, about 5 minutes. Stir in semolina flour, unbleached flour and salt. Knead with dough hook or turn out onto a lightly floured surface and knead for 6 to 8 minutes or until smooth and elastic. Shape into a ball. Place in a large oiled bowl, turn to coat and cover with plastic wrap. Let rise in a warm place for 45 to 60 minutes until doubled or in refrigerator overnight.
- Punch down dough. Divide dough into two equal parts. If using pizza stone, place each half on center of a 13-inch-long sheet of parchment. If using pizza pans, place each half on a lightly floured surface. Cover and let rest 10 minutes.
- Food Processor Method: In a food processor, combine flour, yeast, sugar and salt; pulse to mix. With motor running, add water in a steady stream until dough comes together in a rough mass, about 12 seconds. Let dough rest for 5 to 10 minutes; process again for 30 seconds. Turn out onto a lightly floured surface. If necessary, knead in 1 tablespoon of flour at a time until dough is no longer sticky. Shape into a ball and let rise as directed.
220 Calories per serving
Amounts Per Serving
- Total Fat: 0.5g
- Cholesterol: 0mg
- Sodium: 220mg
- Total Carbohydrates: 45g
- Protein: 7g
Vitamin A 0%
Vitamin C 0%
Hy-Vee Seasons Fall 2012.