Dee from On The Move is from Seattle but she and her hubby spend half the year cruising on their Motor Vessel Rhapsody. Dee shares her activities in the galley on her food blog On The Move-In The Galley and this is where I found her pizza dough recipe, adapted from a Bonita Atkins recipe.
I had never made dough with semolina flour before. It gave a nice structure and color to the dough. I loved adding in the herbs to the dough for more flavor. I did find the dough a bit persnickety when it came to shaping, but persistence paid off and we really enjoyed this new dough recipe. I made one pizza that night and put the other dough ball in the freezer.
Turkey pepperoni, mushroom, mozzarella, red pepper with some sprinkled Parmigiano-Reggiano and fresh basil; the raw crust brushed with a little olive oil and a little store bought red pizza sauce.
As per my usual routine, I made the pizza on a peel sprinkled with cornmeal, and then cooked on a preheated pizza stone at 500 degrees for about 12-15 minutes.
LOL, Mr. ELEB just walked by as I am typing this and said "That pizza was really good!" as he looked at the pictures. And there you go. What better endorsement?
Yield: 2 medium pizza crusts
Time: 65 minutes
- 2 pkgs dry yeast (each 1/4 oz)
- 1 1/2 cups warm water (115 degrees)
- 1 tsp sugar
- 1 1/2 cups AP flour plus more for shaping
- 1 1/2 cups semolina flour
- 1 tsp salt
- 2 TBSP EVOO (plus more for brushing dough before adding toppings)
- 2 TBSP mixed Italian dry herbs
- Cornmeal for sprinkling on pizza peel if using
- Pizza toppings of your choice
- Dissolve yeast in warm water in a mixing bowl (I used my stand mixer).
- Add the sugar and AP flour and beat vigorously for 1 minute (The dough is like cake batter at this point).
- Heat oven to 150 degrees and place mixing bowl on shelf partially pulled out, with oven door open. Leave to rise uncovered for 30 minutes.
- After 30 minutes, stir the dough down and add semolina flour, salt, EVOO and herbs.
- Preheat oven to 500 degrees with pizza stone inside.
- Using dough hook on mixer, knead for 8 minutes, adding more AP flour as needed to prevent sticking and so a dough ball forms (I had to add about 1/3 cup).
- Turn dough out on floured surface and divide and shape into 2 balls.
- Wrap one ball in oiled plastic wrap and store in a freezer bag in freezer.
- Shape other ball into about a 13 inch crust, place on cornmeal dusted peel, brush with EVOO then add sauce and toppings.
- Cook on pizza stone for 12-15 minutes until crust is nicely browned and toppings are cooked to your liking.
Thanks Dee for sharing the recipe and happy cruising!