Yes, after many years of using the pizza recipe I found in Puglia (southern Italy), I dared to change it. And it’s great! The dough can be rolled out much thinner and gets crusty, even in a normal electric oven. Here we use this pizza dough recipe every time. It’s still easy and fast, and you can make it in advance and store it in the freezer. The big difference is we not only use tipo 00 flour, but semola as well. Here we go:
- 180 gram (6.3 oz) of tipo 00 flour
- 70 gram (2.5 oz) of semola (flour of durum wheat) (Yes! That’s new!)
- 1 teaspoon yeast (fresh or dried, when fresh use half a teaspoon)
- 2 teaspoons of salt (preferably sea salt)
- 150 milliliters (5 fl. oz.) of hand warm water
- at least 2 (table)spoons of extra virgin olive oil
[singlepic id=24 w=320 h=240 mode=web20 float=right]Start kneading all the ingredients till an elastic ball emerges. Divide it into 2 balls. Let it rise for about 2 hours in a warm and moist place. Or, for even better results, let it rise for a day in the refrigerator. Put some extra water or olive oil in the bowl before you put it away.
Pre heat your oven as hot as possible, a true wood fired pizza oven has a temperature of about 450 degrees Celsius (850 degrees Fahrenheit). Your oven should at least hit 250 degrees Celsius (480 degrees Fahrenheit). For even better results, get yourself a pizza stone, which can be bought at the better cooking supplies store.
Put one of the balls on a floured surface and flatten it with soft movements. The dough should still be a little sticky, so you need to put a lot of flour on it while stretching it from the center outwards. No need to use a roll-on, the dough should be flexible enough to let you flatten it with your hands or, like a real Italian, by tossing it around! Make it as flat as possible, about 2 millimeters and put your topping on it.