![The Perfect Pizza](-/media/images/united-states/widen/recipes/recipe_tile9.jpg?h=875&width=2000&udi=1&cropregion=0,234,2048,1130)
The Perfect Pizza
The Perfect Pizza
KEEP SCREEN ON
Yield: Makes 8 servings
Ingredients
Ingredients
2 teaspoons active dry yeastLarge 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
Preparation Method
Preparation:
- In large bowl, combine yeast and sugar in warm water.
- Allow to stand or proof for about 10 minutes, until foamy.
- Whisk in semolina flour and 3/4 cup bread flour.
- Set aside, loosely covered, for 1 hour.
- Add remaining flour, salt and pepper.
- Knead dough about 10 minutes or until soft dough is formed, adding additional flour as needed.
- Place in a large greased bowl and cover tightly with plastic wrap.
- Place in Sub-Zero refrigerator overnight.
- The dough will keep for about two days.
Baking:
- Position bakestone rack and bakestone in Wolf oven in rack position 1 (lowest position).
- Preheat oven in BAKESTONE at 500°F (260°C).
- Allow about 35 minutes for oven to preheat.
- Punch dough down.
- Roll dough into 12-inch circle on lightly floured surface.
- Place dough on cornmeal covered pizza peel*.
- Top with desired pizza toppings.
- Bake 8 to 12 minutes, or until cheese is browned.
- A thicker crust will take longer to bake.
*Dough may be divided in half for thinner crusted pizzas.