Rosie's Pizza Dough
Submitted by Madge
Rosie’s Pizza Dough uses durum semolina flour and a food processor to make 8 individual crusts with a chewy, pizzeria-style texture. Includes a quick herb tomato sauce.
YIELD
8 servingsPREP
2 hrsCOOK
20 minREADY
The secret to Rosie’s pizza dough is the semolina.
Durum semolina instead of all-purpose flour gives the crust that chewy, slightly gritty bite that makes a proper pizza so satisfying. The food processor does the kneading in about 3 minutes - honey activates the yeast, semolina and salt load into the processor, and the yeast mixture streams in through the feed tube. After an hour’s rise, the dough rolls out and gets cut into eight 5.5-inch rounds using a saucer as a guide.
Pre-bake the crusts 3-5 minutes first, then load on the toppings. A quick herb tomato sauce is built right into the recipe.
Kitchen Tips
- Give the yeast a full 20 minutes to activate and show bubbles before adding it to the flour
- The food processor builds gluten efficiently in about 3 minutes; don’t skip the extra 2-minute run after the dough ball forms
- Pre-baking the crusts before adding toppings prevents a soggy bottom - don’t skip this step
Ingredients
Directions
Combine the water and honey in a medium stainless steel bowl.
Sprinkle the yeast on top and set aside for 20 minutes until bubbles form on the surface.
Put the flour, semolina, and salt into the bowl of a food processor.
Turn the machine on and slowly add the yeast mixture through the feed tube.
Process for about a minute, until the dough ball forms, drizzling a little additional water into the feed tube if necessary.
Continue the process for another 2 minutes.
Rub the surface of a large bowl with olive oil.
Transfer the dough ball and roll it into the oil to coat.
Cover with a towel and set the bowl aside in a warm place until the dough ball has doubled in size, about 1 hour.
Preheat the oven to 400℉ (200℃).
Remove the dough to a workable surface that has been dusted with the cornmeal and roll out evenly.
Cut out eight 5½-inch circles, using a sharp knife and a saucer.
Spray a cookie sheet 3 times with the vegetable oil to coat.
Put the pizza crusts onto the sheet.
Bake for 3 to 5 minutes, until golden.
Remove the baked crusts from the oven and add the topping variation of your choice.
Makes 8 individual pizza crusts.
For sauce: Combine all ingredients in a small saucepan and cook over low heat for about 15 minutes, until the sauce thickens.
Comments
