Pizza Dough With Hard Wheat Semolina

With the weekend ahead, have you already made any plans for Dinner? No? How about some self-made pizza? It is perfect for a Saturday night spent with your friends, enjoying time together and preparing your dinner. For example a good addition for a games night?

The great thing about this dough is that you can prepare and keep it in the fridge for about 3 days. So you can prepare the dough and when your friends arrive just put on the dough whatever you like. This is time saved which you can spend with your friends while enjoying this wonderful pizza!

Things to know before you start

Time Schedule

You will be able to eat your first pizza in about 26 to 74 hours. The longer you let the dough bulk ferment, the more flavour the dough will get. As the dough will be suited for about six pizzas, you could make two after 24 hours of bulk fermentation, another two after 48 hours and the last two after 72 hours.

Info: The work and waiting times for the shape, topping and bake steps are per pizza as it is best to make one pizza at a time. While one is baking in the oven, you can prepare the next one.

Total ingredients

You will have dough of about 1.242 g in total suitable for 6 pizzas.

Of course it is up to you and you can make bigger pizzas, but we went for the standard sized ones.

The good thing about pizza is, that you can choose whatever toppings you want. We went for a self made pizza sauce, mix of Emmental and mozzarella cheese and then mushrooms, hard boiled eggs, tomatoes, paprika, bacon and fresh basil on top after baking.

Difficulty

Pretty simple recipe for an easy to shape pizza dough.

Baking tools

Just a rolling pin from our nice to have baking tools is recommended to get the dough in the right pizza shape.

Steps

1. Mix

• Mix all of the mentioned ingredients together in a stand mixer for 5 minutes on speed level one and 10 minutes on speed level two
• The dough should be elastic and smooth
• It is also perfectly fine to mix all ingredients by hand for about 20 to 25 minutes

2. Bulk Fermentation, Stretch & Fold

• Cover the dough and let it rest for a total of 60 minutes at 20°C (68°F)
• After that time stretch & fold the dough once
• Afterwards put the dough in a sealed container and place it in the fridge at 4-6°C (39,2-42,8°F) for 24 to 72 hours
• Punch the dough down after every 24 hours to let some gas out
• On the left you can see the dough before bulk fermentation and on the right after 72 hours

3. Shape

• Take the dough out of the fridge
• Seperate about 200 g of it and place it on a floured surface
• Place the rest of the dough back into the fridge
• Here is a short guide on how to get the dough into the right shape before baking it:

1. Flour the surface a bit
2. Shape one dough piece into a small ball
3. Gently roll the dough out to a circular shape
4. Place the shaped dough on a pizza plate covered with parchment paper

• Tip: If the dough starts sticking to the surface or rolling pin while rolling it out, add a little flour on top of the dough, flip it on the other side, add a little flour on top and start rolling it out further

4. Topping

• First add a bit of pizza sauce
• Go on with some Emmental and mozzarella cheese
• Then a handful of toppings like paprika and mushrooms
• And again a bit of Emmental and mozzarella cheese

5. Bake

• Preheat oven to 300°C (572°F) for ~45 minutes with the upper and lower heat function
• Put the pizza in the oven and bake for 6-7 minutes
• Info: The higher the heat in your oven, the better. Professional pizza ovens can reach temperatures of about 400°C (572°F). At this temperature a pizza just needs 3-4 minutes until it is ready. Most kitchen ovens can only reach about 250°C (482°F). At this temperature the pizza will need about 10-15 minutes.
• Here is a video of the baking process in timelapse of our Pizza for this recipe:

6. Cool

• After baking take the pizza out immediately and place it on a plate
• As the pizza baked on a very high heat, let it cool for about 5 minutes before you take your first bite

Conclusion

Taste

The taste of the pizza is of course based on what you put on it and can vary a lot.

With regards to the dough we were so happy with the results of this recipe. It had a great taste with a light crunchiness and was just the perfect base for all the toppings we used. Whether the pizza itself is thick or thin is a question of taste. The dough was very stable so it didn’t break when eating the pizza.

Also, after putting on the tomato sauce and all other toppings, it wasn’t soaked up or felt like a wet cloth which often happens when the dough is too thin or – more importantly – of a weaker quality.

Just take a look at our gallery and you can see what we are talking about. It was just so delicious.

Credits

This recipe was inspired by Pizzateig.

Gallery