Whether as a crust for a dessert pizza or a twist for a savory pie, this dough will boost any flavor. I especially like using this dough with spicy, savory Italian meats and sausages.
(Makes two 14- to 16-inch (36 – 41 cm) rounds)
- 1 cup (235 ml) warm water (about 110′F to 115′F (43′C to46′C));
- 1 (1/4 ounce (7 g)) package active dry yeast;
- 1 tablespoon (20 g) honey;
- 1/2 cup (60 g) sugar;
- 3 cups (330 g) all-purpose flour;
- 1/3 cup (38 g) semolina flour;
- 1/3 teaspoon (3 g) salt;
- 1/4 cup (60 ml) canola oil.
Combine the water, yeast, sugar, and honey in small bowl and stir to combine and dissolve yeast. Set aside until a foamy top forms, about s minutes. Combine the 2 1/2 cups (275 g) flour, semolina, and salt in a large mixing bowl, then make a well in the center. Pour the yeast mixture into the well, then use a wooden spoon to stir the flour vigorously into the well, starting in the center and gradually working out to the sides of the bowl, until the flour is incorporated and the dough begins to hold together. Turn the dough out onto a lightly floured work surface. Knead dough, gradually working in remaining 1/2 cup (55 g) of flour until the dough is no longer sticky, about 5 minutes.
Continue kneading until the dough is smooth, elastic, and shiny, about 10 minutes. Coat a large mixing bowl with oil. Place the dough into the bowl, and turn to coat all sides. Cover with plastic wrap or clean kitchen towel and place in a warm, draft-free area to double in size, about 1 1/2 hours. Punch down the dough. If not using immediately, cover and refrigerate up to 36 hours. If using immediately, turn dough out and prepare according to recipe.
If refrigerating before use, remove from refrigerator and bring to room temperature before continuing with recipe. The dough can be kept refrigerated for about 2 days, although you may have to punch it down once or twice during that time. To freeze, place the dough in airtight bags for up to 3 months.