My Market Year(s)

Instructions

1. This recipe uses a stand mixer. Put the warm water in the large bowl of your mixer. Add the sugar and salt and mix on medium speed until dissolved.
2. Sprinkle the yeast over the top of the warm water mixture and let proof (sit and get bubbly) for 5 minutes while you measure out everything else.
3. Mix the Semolina and Bread Flour and Gluten (if using) together in another bowl.
4. Add 1/2 the flour mixture to the water mixture and beat on medium speed with the paddle (not bread hook yet) for 5 minutes. The mixture will start to build gluten and will start to form stretchy strands as it mixes.
5. On low speed, slowly add the olive oil and herbs (if using) and beat in well.
6. Add about 1/2 of the remaining a flour and beat on medium speed until it pulls away from the sides of the bowl and starts to form a ball. Follow your stand mixer’s instructions for making bread if you are unsure.
7. Switch to the bread hook. Start kneading the dough on medium speed. Slowly continue to add the flour mixture a couple of spoonfuls at a time as you knead the dough. You might not use all the flour or you might need a bit more.
8. Knead the dough for 10 minutes. Checking after 5 minutes for constancy. You want a dough ball that is smooth and elastic. It shouldn’t be sticky. It should windowpane (a small piece should be able to be stretched into a thin sheet). Do not make the dough too stiff or your pizza crust will be tough and the dough hard to roll out. Add the flour in small additions and knead for a couple of minutes then check again.
9. Once the dough is done kneading, pull it out of the mixer bowl and form it into a ball. Put it into a lightly oiled large mixing bowl and cover with a damp tea towel. Place in a warm spot and allow to rise until double in size (about 2 hours). Alternately, you can put the dough in the fridge and allow it to rise for 24 hours.

To make pizza crust:

Preheat your oven as hot as it will go – for me that is 550F. Use a pizza stone you will get a much better crust. Note that your oven will take much longer to heat up with a pizza stone in it.
1. Divide the dough into two equal portions. Dust a counter with flour to work on. Form each portion into a ball then use your knuckles to punch them down and out into an 8 inch round. The goal here is start making the circle and to pop any large bubbles in the dough. I do this to each round then set one aside while I roll out the second ball.
2. Roll each ball out into a 16″ circle. Drizzle a little olive oil on the top of each circle of dough and rub it all over the top. Fold the dough into quarters and transfer to ridge-less cookie sheet (my pizza peel) that has been well dusted with corn meal.
3. Build your pizza on top of the cookie sheet. Give it a shake to make sure the pizza still slides. If it is sticking, just slide a pancake turner under the edges of the pizza the whole way around. If you need to, sprinkle a little cornmeal in front of where the pizza is sticking and then use the pancake turner to push it under the pizza.
4. Slide the pizza off and onto the hot pizza stone. Bake for 7 to 8 minutes or until brown and bubbly and the crust sounds hollow when tapped.