This may be my favorite pizza dough of all time. It is THE best pizza dough for freezing. Even the defrosted dough results in a crusty but chewy crust.
1 3/4 c warm water
2 tsp Active Dry Yeast
1 TBSP Sugar
2 1/4 to 2 1/2 c all purpose four
1 c semolina flour
1 tsp salt
1 TBSP olive oil
Combine the yeast, sugar and warm water in the bowl of your stand mixer and let it rest until the mixture gets nice and foamy, about 5 minutes. Whisk in 1 Tbsp of olive oil. Add in the flour, 2 c flour and 1 c semolina and knead. Add the remaining flour as required, to make a firm, but slightly sticky dough.
Using the dough hook on your stand mixer, increase the speed to medium and continue kneading. If the dough seems too dry at any point, add in a tsp of water. If the dough looks too wet, add in a Tbsp of flour. Knead for 10 minutes. Remove the dough and form into a round ball.
Spray the stand mixer bowl with olive oil, place the dough in the bowl and cover the bowl with plastic wrap. Let the dough rest for about an hour or until doubled in volume.
Punch down the dough to remove the excess air and cut the dough into two equal portions. Roll each portion into a smooth ball, by pulling and tucking it at the bottom.
Dust your cutting board with semolina flour, roll out your dough and let rest 30 minutes – 1 hour. It is now ready to top.
Makes 2 pizzas.