We've been asked for this recipe from numerous people...it's the closest thing we can get to real Italian pizza here. Such a yummy and healthy way to eat pizza!
For the dough:
1 TBS sugar1 cup warm water
1 envelope yeast (I use 1 TBS)
3 1/4 cups semolina, or all-purpose flour (We sometimes do all white flour, and sometimes do half and half...I think my fav. is 1/2 and 1/2)
1/4 cup olive oil
In a small bowl dissolve the sugar in the warm water. Sprinkle the yeast over the water and stir gently until it dissolves, about 1 minute (it should be a smooth beige colored mixture, if it clumps togehter and the water stays clear, start over). Let it stand in a warm spot until a thin layer of foam covers the surface, about 5 minutes.
Combine 3 cups of flour with the salt in a large mixing bowl. Make a well in the center of the flour and pour in the yeast mixture and the oil. Using a wooden spoon, vigorousely stir the flour into the well, beginning in the center and working towards the sides of the bowl, until the flour is incorporated and the soft dough begins to stick together. Turn the dough onto a lightly floured surface, knead the dough for 5 mintes, gradually incorporating the remaining 1/4 cup of flour. Continue to knead the dough for 10-15 minutes or until it feels smooth and springy. Do not knead longer. After mixing and kneading the dough, place in a oiled bowl, cover, and let rise for 1- 1 1/2 hours in a warm draft free place.
Roll out and place diced tomatoes (5-6), garlic (a couple cloves minced), salt (to taste), and basil (5-6 sprigs of fresh) on top...then top with mozzarella cheese.
We used a mixer once and the dough didn't turn out quite as well...I would just do it by hand...I think it ended up being easier and better that way. We cook it at 350 degrees for 15-20 minutes I think...we just kind of watch it. Timing is never quite as sure with gas ovens, and that is what I've had for the last couple years. The dough will be slightly browned and the cheese will be melted.
In the winter we use canned tomatoes from Eliza's canning recipe:
for quart size: 1 teaspoon salt, big sprig of basil, 2 cloves garlic (put tomatoes in boiling water for 1 minute, pull out, rinse with cold water, peel, cut in half or quarters, then put in jars)...water bath for 45 minutesfor pint size: 1/2 teaspoon salt, small sprig of basil, 1 clove garlic (same directions as above), water bath for 35 minutes