Makes 1 large pizza, serves 4 to 6
Pizza Dough
Ingredients
- 2 teaspoons or 1 package active dry yeast
- 2 cups warm water
- 3 1/2 cups all-purpose flour
- 1 cup semolina flour
- 1 tablespoon salt
- 1/4 cup olive oil
Directions
- Combine the yeast with the water in a bowl and stir to dissolve.
- Add the flours, salt, and oil to the yeast and mix by hand with a wooden spoon, or in an electric mixer on medium speed using the dough hook, until the dough is smooth and elastic.
- Place the dough in a lightly oiled bowl. Cover, put in a warm place, and allow to rise until doubled in size, about 1 1/2 hours. Gently fold the dough over and allow to rise a second time, about 45 minutes.
What is 11/2 hours?
Whoops — that’s an odd amount of time! We mean one and a half hours, and we’ve edited the post to reflect that. Thanks for pointing it out for us!
Can this be made in advance, then wrapped and refrigerated (if so, for how long?), or frozen, again, if so, for how long?
Yes! It will hold for 2 days in the refrigerator and about 2 weeks in the freezer.
Is this the correct amount of salt? Seems like too much. I used 2 tsp and it was still a bit too salty for my taste. Otherwise I liked it. Semolina gives a nice toothy texture.
I didn’t add the oil last time because, I believe, it did not say to do so. Just lightly oil another bowl. Maybe I missed that.
Anyway, it tasted good but the elasticity was overwhelming. I couldn’t stretch the dough without it getting extremely thin and developing holes. It needed to be stiffer, more solid, less juicy. What can I do? Add more flour as I try to mold/stretch it? Thanks.
It sounds like your dough was maybe a little over-hydrated. I would add a little more flour, but rather than add it as you stretch, I would knead it in when you’re mixing the dough. If you need to add it later, I would add the flour until it’s stiff enough to stretch, but let it rest, lightly covered, at room temperature for about 15 minutes before you shape it. That will give the gluten some time to relax, which will make the dough easier to stretch.
If making it in advance, would you refrigerate it after the kneading process, leave it overnight , which it should rise, remove and rise one more time before making pizza that day?
Hi there — you’ll want to refrigerate it after the first 1 1/2 hour rise.