Basic Pizza Dough 2

Wow.  King Arthur can bring it!!!  I really didn't think it could beat the Gourmet recipe but it just may  have done it!  It was really really close.  I love them both.

The two crusts are very different, and both delicious.  I think the King Arthur recipe did come out a little ahead in my preference (and Josh's); but again, we love both recipes.  I think I will probably alternate back and forth between the two.  

The Gourmet crust is like a delicious flour-dusted flat bread; while the consistency of King Arthur crust is a little closer to what you would find in a traditional pizza parlor.  

The King Arthur dough is made with part flour/part semolina, which gives it a little more body and texture than the Gourmet recipe.  Semolina is a course flour that resembles cornmeal in look and texture.  It is probably available at most large supermarkets; we buy small quantities at a time from Sun Flower Farmer's Market here in Dallas.  

Another cool thing about the King Arthur recipe is that it makes enough dough for two pizzas, so you can freeze one and save it for later!  

One thing to note if you try this pizza is that you need to begin it early so the dough can refrigerate for several hours.  This allows its flavors to develop.

Semolina

Parmesan

Mozzarella, Spinach & Sun-dried Tomatoes

Basic Pizza Dough 2

13/4 cups flour
1 1/4 cups semolina
2 Tbl. dough relaxer (optional...I didn't have any)
1 pkg. instant dry yeast
1 1/2 tsp. salt
2 Tbl. olive oil
1 1/4-1 1/2 cups very warm water*

Mix and knead together all dough ingredients - by hand or mixer - until you've created a smooth, soft dough.  Don't over-knead the dough; it should hold together but look fairly rough on the surface.

Cover and let dough rise for 45 minutes, then refrigerate for 4 hours (or up to 36 hours); this step will help develop the crust's flavor.

Divide dough in half.  Shape each ball into a round and stretch to fit pizza pan.  Cover dough and let it rest while you preheat oven to 500, for about 30 minutes.  


Bake at 500 for 10-15 minutes.

*Hint: Water should be just at the temperature where it is almost too hot to touch, but you can still stand to keep your fingers in it.  

Knox got to chew on a piece of this crust, as well.  This is what he had to say about it afterward: