For the dough
- 440g strong white flour
- 2 tsp. salt
- 15g fresh yeast, or 1/2 tsp. of dry yeast
- 275ml water
- 50ml olive oil, plus extra for oiling.
- 100g semolina
For the topping
- 2 tbsp. tomato puree
- Pizza toppings of your choice
Step 1- In a large mixing bowl , stir together the flour, semolina, and salt stir in the dried yeast (or crumble in the fresh yeast.
Step 2-Whichever you are using, Make a well in the centre of the flour mixture. Pour most of the water into the well along with the olive oil and bring the dough together with your hands or a wooden spoon.
Step 3-As the flour is incorporated the dough will start to take shape. Add the remaining of the water if the dough feels tight or hard. Turn the dough out onto a clean surface and Knead for ten minutes or until the dough is smooth and elastic.
Step 4-Cut off a normal piece of the dough and stretch part of it as thinly as you can. If you can see the shadow of your fingers through the dough-the light shold shine through the dough like a window pane-without the dough tearing. It is ready to prove.
Step 5-Knead the cut piece back into the dough and shape the dough into an even ball. Place in an oiled bowl, cover with a damp tea towel and allow to prove in a warm place for about 1-1 1/2 hours, or until it has doubled in size (Depending on how hot your kitchen is will depend on the timing of this).
Step 6- When the dough has risen take it out of the bowl and knock the air out. Then divide the dough into two equal portions and then shape each portion into a ball. Cover the dough with a Damp cloth and allow to prove again for another for about 15 minutes.
Step 7- preheat the oven to the highest setting. Dust the work surface liberally with semolina Roll out one piece of the dough to form a circle that will fit on your baking tray.
Step 8-Cover the surface of your pizza with the tomato puree and the toppings of your choice. When ready to bake, slide the pizza directly onto your baking tray and cook and cook in the top half of the oven for 15-20 minutes, or until the base is golden-brown and the toppings are bubbling. Then once cooked it is ready to serve.