Love that delicious artisan pizza crust that you can get at specialties shops? Bring that handcrafted taste right to your own kitchen with this artisan pizza dough recipe.
1/2 tablespoon of dry instant yeast
1 tablespoon of sugar
5 cups of all purpose flour (Do not go cheap on your flour, you will be able to tell a difference.)
1 cup of semolina flour
2 cups of luke warm water (65ºF/18ºC)
1 1/2 tablespoons of salt
Mixer with dough hook
In your mixer combine yeast, sugar, water, and salt and mix on low for four minutes.
Continue mixing and slowly add in both types of flour. Make sure you are paying close attention to the elasticity of your dough. If it gets really sticky keep adding bits of flour. Do not add too much, however, you can correct overly dry dough by adding a bit of water. Once you reach a good balanced consistency in your dough keep mixing it for about ten minutes.
Once you have mixed for ten minutes you should allow your dough to rest for 10 minutes. While your dough is resting it should be covered with a damp cheese cloth and then put plastic wrap over the entire thing.
Do not refrigerate.
Roll dough into a long cylinder, then cut it into equal pieces. You should get about 5 @ 8oz pieces. Roll each piece into a ball. While you are rolling make sure that you are forming your ball tightly so there is no air trapped into it.
Once you have rolled each piece into a ball you want to coat your hands with olive oil and coat each ball with olive oil. Some people use a brush, however, I prefer to use my hands - it is quicker and you will be able to feel where you have dry spots.
Wrap each dough ball in plastic wrap, making sure it is sealed completely to keep the air out. Store in your fridge for about 24 hours. If you need it sooner you can get away with about 7-8 hours. Do not leave it in there for more than 48 hours.
When you are ready to use your dough you should allow it rest at room temperature for four hours.
The dough that you are not going to use can be frozen. When thawing out, put it in the refrigerator in the morning and it will be ready to use when you get home.
When you are ready to use your dough, coat your dough ball with a bit of flour and start from the center of the dough ball pressing outward to form it into a crust.