Makes 2 small-to-medium pizzas, enough to feed about 4 people. Rises in the fridge for better flavor and flexibility.
Apparently you can take the parbaked pizza crust and save it for another night. Somehow ours always gets eaten.
| Ingredients | Step |
|---|---|
| 210g AP flour (1¾ c.) 206g semolina flour (1¼ c.) 1 t. yeast 8g salt (1¼ t.) 25g olive oil (2 T.) 1+ c. water, lukewarm (up to 1¼ c.) dash garlic powder |
Stir together until shaggy and let rest about 15 minutes. Then knead with dough hook in mixer for 5-10 minutes, until sticky like a post-it and soft like a marshmallow. |
| Grease a large container with a lid that will fit in fridge. Transfer dough to container, cover, and let rise 45 minutes on the counter. Transfer to fridge for the next 4-36 hours. | |
| Divide dough in half. Form 2 pizza crusts of the thickness you'd like, finishing them on parchment on a baking sheet. Cover and let the crusts rise. Preheat oven to 450 degrees. | |
| After about 30 minutes, dock the dough, then parbake the pizza crusts for 6-8 minutes. | |
| Top with tomato sauce and toppings, and bake another 8 minutes or until cheese is bubbly. |