Bread Machine - Semolina Pizza Dough

[Guest guest]

We have this pizza just about every week. I make the recipe and divide it into

4 pieces, and freeze what I don't need right away (I just use a ziploc freezer

bag for each portion). When I plan to use it, I put the dough in the

refrigerator the night before.

 

To make the pizza, I use a pizza stone, it really does seem to make a much

better crust. I heat the oven to 500 degrees (and take the dough of the fridge

if it's been in there) half an hour ahead of time. Just before putting it in

the oven, I add my toppings. Spinach, feta cheese and a drizzle of olive oil is

my current favorite. The pizza cooks very quickly, 5-10 minutes.

 

Marie

 

 

* Exported from MasterCook *

 

Semolina Pizza Dough

 

Recipe By :Beth Hensperger

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 Cups Water

3 Tablespoons Olive Oil

3 1/3 Cups Unbleached All-purpose Flour

2/3 Cup Semolina Flour -- Duram flour

1 Tablespoon Sugar

2 Teaspoons Salt

2 1/2 Teaspoons Bread Machine Yeast

 

Place all the ingredients in the pan according to the order in the

manufacturer's instructions. Program for the Dough or Pizza Dough cycle and

press Start.

 

When the machine beeps at the end of the cycle, press Stop and unplug the

machine. Immediately remove the bread pan from the machine, and turn the dough

out onto a lightly floured work surface. Divide indo the desired number of

portions. Flatten each portion into a disc by kneading a few times and then

folding the edges into the center. Cover with a damp towel on the work surface

to rest for 30 minutes until the dough has increased about 20 percent in size.

 

Roll out and shape the dough as directed in your pizza recipe. Or place the

dough in plastic food storage bags and refrigerate for up to 24 hours. To use,

let rest for 20 minutes at room temperature before rolling out. The dough balls

may also be stored in the freezer for up to 3 months; let the dough defrost in

the refrigerator overnight before using.

 

Description:

" Makes 2 thin 12- to 14-inch, one 14-inch deep dish, four 8-inch, 6

individuals cursts, or one 17 by 11 inch rectangle crust. "

Source:

" The Bread Lover's Bread Machine Cookbook, p 391. "

Copyright:

" 2000 "

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Per Serving (excluding unknown items): 825 Calories; 42g Fat (45.7% calories

from fat); 16g Protein; 96g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol;

4278mg Sodium. Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 8 Fat; 1 Other

Carbohydrates.

 

NOTES : Be sure to use fine semolina durum flour, the kind used for making

pasta, not a coarse grind like farina. A favorite Italian ingredient, semolina

is a very high protein flour that adds a lot of chewiness to the dough.

 

Nutr. Assoc. : 0 0 0 0 0 0 0