Dough:
450g AP flour
50g durum semolina
400g water (80%)
10g olive oil
6g (2 teaspoons) instant yeast
9g (1.5 teaspoons) salt
Mix everything but the olive oil into a shaggy wet dough. Add olive oil and work it in, I use my hand.
Cover, let rest in a warm oven (oven light on, for example) 30 minutes
With wet hands do stretch and folds, cover and back in the warm oven for 1 hr.
After one hour, start preheating your pizza stone/steel on the top rack in your oven at 500F.
Divide the dough into 3 pieces (about 300g ea) and round. Rest covered for 30 minutes.
Start stretching them out on a work surface with lots of semolina on it to prevent it from sticking to the surface. The semolina also sticks to the bottom of the crust and I love the flavour of it when it’s baked on a pizza steel.
Once the 3 doughs are stretched out to 12” circles, place them on a 12”x12” piece of parchment. I have 12” round pizza parchments. Love them.
After the stone/steel has been heating for at least 30 minutes slide the first pizza in, on the parchment and bake for 4 minutes.
Remove parchment and broil for 1-2 minutes.
Remove pizza and leave the oven on broil to preheat the stone again, about 5 minutes.
Turn the oven to bake 500F and repeat. And the same for the third pizza.
Top with fresh basil leaves. I grew these on my countertop garden.
by PrairieBreadLab
2 Comments
Looks great! I noticed Lahey’s “My Bread” in the background, have you use his pizza dough recipe?
Looks great! The fresh basil is a nice touch!