- Details
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Parent Category: Recipes
1 cup plus 2 tablespoons warm water; 110F
2 tablespoons plus 1 teaspoon extra virgin olive oil
1 tablespoon sugar
2 teaspoons salt
3 cups bread flour
1/4 cup plus 2 tablespoons semolina flour
3 tablespoons dough relaxer; optional
3 teaspoons instant active dry yeast
Add all the ingredients in the bread pan of bread machine. Process
according to manufacturer's instructions for a dough setting.
Meanwhile preheat the pizza stone or tiles to 450F for 30 minutes.
Prepare your favorite toppings. When the bread machine has completed
the dough cycle, remove the dough from the pan to a lightly oiled
surface. Knead the dough several times and form the dough into an
oval; cover with a towel and let rest for 10 minutes. Dough may be
refrigerated at this point and stored until ready to use. To store
each batch of dough, spray a plastic bag with nonstick spray and place
the dough in it. Store no longer than 7 to 10 days or if frozen for up
to 2 months. If refrigerated or frozen prior to use, allow the
portions to come to room temperature before they are rolled out. Roll
and stretch the dough into a 14 inch circle. Place the dough on the
prepared peel. Brush the dough with some olive oil and layer your
ingredients. Bake for approximately 15 minutes or until golden brown
on the bottom and the top is bubbly.
