This was one of the best pizzas I have ever made. Used nothing but the best toppings. Mozzarella from Wisconsin, Provolone from Wisconsin. A pizza sausage from this great meat market in Wisconsin and Boars Head Pepperoni. Of course in my view the pizza dough makes the pizza and I used my basic pizza dough recipe in which you can find if on this site easily.
If you want to learn how to make pizza like I do, try this EBook/Video series, Click Here! the lady who made it is a true master. That is exactly how I got started and I don’t think there is a pizza shop that can make a pizza like mine from home.
Hi, this semolina pizza crust recipe is really good. The semolina adds a little different type of crunch and it also ads a little sweetness.
1 1/2 cups warm water, roughly 110 degrees
1 packet active dry yeast, or if you buy in bulk use 2 1/4 teaspoons
1 teaspoon sugar
1/2 cup olive oil
1/2 cup semolina flour, or substitute with corn meal
3 1/2 cups break flour, I like King Arthur Flour
1 1/4 teaspoons salt
- Combine the water, yeast, and sugar in the bowl of a standing mixer fitted with the dough hook. Let the mixture sit until it begins to look bubbly, about 10 minutes.
- Add the olive oil, semolina/corn meal, flour, and salt to the yeast mixture, and mix on medium speed for roughly 10 minutes. Then transfer the dough to a lightly floured work area, and knead it for roughly 5 minutes with floured hands to form it into a ball.
- Oil a large bowl, add the dough, turn to coat with oil, and cover it with plastic wrap. Set the bowl aside in a warm, draft-free place until the dough has doubled in size, about 1 hour. Or what I like to do is let it cold rise in the fridge for at least 24 hours.
- Punch the dough ball down, and allow it to rise a second time until it has doubled in size.
- Divide the dough into two 8-ounce dough balls, make sure you shape them into balls, and let them rest for about 15 minutes before rolling them out.
- And of course the last step is to make your pizza!
I am more of a traditionalist when it comes to pizza, that said I personally have not tried this pizza dough recipe. However, for the ones who are extra health conscious this may be the recipe for you. If you do try this recipe, please leave a comment on how it was.
Anyhow, here is:
- 1/2 Large head of cauliflower (or 2 + cups shredded cauliflower)
- 1 Large egg
- 1 Cup finely shredded mozzarella cheese
- 1 Teaspoon dried oregano
- 1/2 Teaspoon dried minced garlic, or fresh, whatever you have is fine
- 1/2 teaspoon onion salt
Shred the cauliflower into small crumbles. You will need about 2 cups of cauliflower crumbles. Place the crumbles in a bowl and microwave them for about 8 minutes, and let them cool afterwords.
Preheat the over to 450 degrees. Spray a cookie sheet, or pizza pan with non stick spray. In a bowl mix the cauliflower crumbles with the remaining crust ingredients as listed above. Pat the crust into a 9 to 12 inch round on the prepared pan. Spray the crust with nonstick spray and bake for 15 minutes. Remove the crust fro the over and turn the heat to broil. Add your favorite toppings and bake until done.
With the Holiday among us, this is a perfect recipe for this time of the year.
So here is how a person can make this fantastic crust
You will need the following ingredients:
1 ½ cups warm water, roughly 110 degrees
2 tablespoons extra virgin olive oil
1 tablespoon honey, any brand will do
1 envelope (2 ¼ teaspoons) yeast
3-3 ½cups higher protein flour such as bread flour
½ cup cooked, mashed sweet potato. Tip, cook the sweet potato in the micro-wave for 5 minutes, let it cool and peel
1 teaspoon kosher salt
After you have your ingredients collected preheat your pizza stone to 450 degrees, roughly and hour of pre-heating.
Place the water, extra virgin olive oil and honey in a large bowl and stir well. Stir in the yeast and let the mixture sit for about 5 minutes, or until the yeast starts to bubble. Add 3 cups of the flour, the sweet potatoes and the salt.
Fit the dough hook on a stand mixer and knead the dough for about 5 minutes, adding additional flour, if needed. The dough should clean the side of the bowl. (If you don’t have a stand mixer, just mix in the bowl and knead on a floured surface by hand)
Place the dough in a large, oiled bowl, turning once so that the top of the dough is lightly oiled. Cover the bowl with a damp towel and set in a warm place such as the top of your pre-heating oven. Let this dough rise draft for 45 minutes to one hour, or until the dough has doubled in size.
After the rise punch the dough ball down, and divide into your desired sized pizza dough balls. Roll the dough ball out and place on a lightly covered cornmeal pizza peel, and top with desired toppings. Slide the pizza on to the preheated pizza stone and bake for 13-15 minutes, or until the crust is browned and the cheese is bubbling.
So I tried a new technique in cooking my pizza dough. And that technique was using a cast iron skillet and let me say it was fantastic, in fact might be my new favorite way for making my pizza.
How to do this technique is to start with a normal pizza dough ball (A recipe can be found on this site). Roll the dough ball out and place into a well greased cast iron skillet. I used a combination of olive oil and garlic butter on the bottom of the pan. Add all your favorite toppings and there you go.
Then you will actually place the pizza that is in the cast iron skillet with all your toppings onto a burner on your stove. Let it cook on medium heat for roughly five minutes . After that place the pizza into a pre-heated oven roughly 425 degrees and cook until your desired appearance.
Truly a fantastic pizza and I highly recommend trying the method.
Here is a picture of the pizza, looks great doesn’t it?