Italian

pizza dough
Y i e l d s a b o u t 1 1/2 l b . d o u g h
121/2 oz. (23/4 cups) bread flour;
more as needed
11/4
11/2
oz. (1/4 cup) semolina flour;
more for dusting
2 tsp. instant yeast
tsp. fine sea salt
3 Tbs. extra-virgin olive oil;
more for the bowl
1. Combine the bread flour, semolina, yeast, and sea salt in a food processor
fitted with the metal blade. Pour 1 cup of cool water through the feed tube,
pulsing as you pour. With the motor running, pour the oil through the feed
tube and process until the dough comes together, about 1 minute.
2. Turn the dough out onto a clean work surface (flour the surface if the dough
is tacky). Knead the dough until it’s smooth and elastic, about 2 minutes, and
then gather it into a ball. Grease a large bowl with olive oil and put the dough in
the bowl, turning to coat it with oil. Cover the bowl tightly with plastic wrap and
leave in a warm place until the dough has doubled in size, 11/2 to 2 hours.
p i z z a , c a l z o n e & s t r o m b o l i 45