Ingredients

The following ingredients have 4 Servings
  • 3 cups bread flour
  • 1/2 cup semolina flour
  • 1 cup warm water
  • 2 tablespoons yeast
  • 2 tablespoons honey
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 1/4 cup cornmeal

Instruction

  • Pour warm water into food processor. The water should be about 85 to 115° F.
  • Add the honey and salt. Mix on low for about 20 seconds.
  • Add the yeast and mix on low for another 5 seconds.
  • Add 1 cup of bread flour and all semolina flour, mix on low for 10 seconds.
  • Add the olive oil and mix until blended (about 15 or 20 seconds more).
  • Add the rest of the flour and process for about a minute or two. The dough should turn into a ball and roll around the processor. If the dough does not ball up because it's too dry, add water one tablespoon at a time until it does. If your mixture is more like a batter, add flour one tablespoon at a time. Adding water or flour as needed to get the right consistency will assure you always get a perfect dough. Just remember to do it in small amounts.
  • Once the dough is balled up, place the ball on a floured board and knead for about a minute. This builds the gluten which helps the dough to rise and become fluffy when cooked. Place the dough in a covered bowl in a warm, dry area to rise.
  • After about 45 minutes the dough should have about doubled in size.
  • Punch down the dough, cover, and let it rise for another 45-60 minutes. 
  • While the dough is rising, place a pizza stone or high heat pizza pan in a cold oven. Preheat the oven to 425F. The oven needs to be good and hot, so preheat it about 45-60 minutes before adding the pizza.
  • Once risen, roll out the dough on a lightly floured surface. How thick or thin you make it depends on your tastes. We suggest between 1/4" and 1/2". 
  • Sprinkle a pizza peel with cornmeal and transfer rolled dough to the peel. The cornmeal helps slide the pizza off the peel and onto the pan in the oven.
  • Add sauce, cheese, and toppings. Slide pizza off the peel onto pan or stone in the oven. Bake for 10-14 minutes depending on the thickness of your dough.