Semolina adds complexity to this recipe, and makes it pliable enough for hand-tossing. Ingredients: 2 cups warm water 1 packet active dry yeast 4 tablespoons olive oil 2 teaspoons sugar 2 teaspoons salt 2½ cups unbleached wheat flour 2½ cups semolina flour Preparation: Heat water to 110 degrees, add yeast and wait 5 minutes to be sure it is activated (foamed). Add olive oil, sugar and salt. Mix with a spoon or whisk. In a kitchen mixer, add liquid ingredients over flours and mix on lowest speed using a dough hook for 8 minutes. Increase speed one notch and mix for another 3 minutes. Place mixed dough on lightly oiled bowl and cover with plastic wrap for 2 hours or until double in size. Remove from bowl, cut into 6 equal pieces, form into balls and place on lightly oiled tray. Cover with plastic wrap and refrigerate until ready to use. Each dough ball yields a 14 inch pizza. Option: This dough recipe can be slow proofed overnight in the refrigerator (retarded), and then used over several days. From: http://www.fogazzo.com/html/pizza_dough.html Papa John's Pizza Sauce 1 10 3/4-ounce can of tomato puree 1/4 cup water 1 tablespoon sugar 1 teaspoon olive oil 1/4 teaspoon lemon juice 1/4 teaspoon salt 1/4 teaspoon oregano 1/8 teaspoon basil 1/8 teaspoon thyme 1/8 teaspoon garlic powder 1. Combine ingredients in a small saucepan over medium heat. Bring to a boil. 2. Reduce heat and simmer for 15 to 20 minutes. Makes 1 cup. |
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