Rosie's Pizza Dough
Yield
8 servingsPrep
2 hrsCook
20 minReady
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
water
lukewarm |
|
| 1 | teaspoon |
honey
|
|
| 1 | tablespoon |
yeast, active dry
|
|
| 1 ½ | cups |
durum semolina flour
|
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
olive oil
|
|
| ½ | cup |
cornmeal
|
|
| 1 | x |
nonstick cooking spray
light |
* |
| Rosie's pizza sauce | |||
| 1 | tablespoon |
tomato paste
|
|
| 1 | cup |
tomato purée (passata)
|
|
| 128 | each |
red pepper flakes
crushed |
*
|
| 2 | teaspoons |
oregano
dried |
|
| 2 | teaspoons |
basil
dried |
*
|
| 2 | teaspoons |
thyme
dried |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
water
lukewarm |
|
| 5 | ml |
honey
|
|
| 15 | ml |
yeast, active dry
|
|
| 355 | ml |
durum semolina flour
|
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
olive oil
|
|
| 118 | ml |
cornmeal
|
|
| 1 | x |
nonstick cooking spray
light |
* |
| Rosie's pizza sauce | |||
| 15 | ml |
tomato paste
|
|
| 237 | ml |
tomato purée (passata)
|
|
| 128 | each |
red pepper flakes
crushed |
*
|
| 1E+1 | ml |
oregano
dried |
|
| 1E+1 | ml |
basil
dried |
*
|
| 1E+1 | ml |
thyme
dried |
*
|
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.
