Pizza dough

Ingredients for 3 servings:

• 400 g flour, type 550
• 100 g semolina (durum wheat semolina)
• 1 tsp sea salt, fine
• 25 g yeast, alternatively 7 g dry yeast
• 1 tbsp brown sugar
• 325 ml water, lukewarm

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

for three 32 cm pizzas

Sift the flour and semolina into a large bowl and then mix with the salt. Crumble the yeast into the lukewarm water and stir in the brown sugar. Stir until the yeast and sugar have dissolved. Let the mixture rest for about 10 minutes. Make a well in the flour and add the water-yeast mixture. Slowly stir the flour from the edge to the center with a fork until the flour is completely incorporated. Lightly flour the work surface. Flour your hands, remove the dough from the bowl, and knead it on the work surface for a good 10 minutes. Form the dough into a ball, place it in the large bowl, and brush with a little olive oil. Cover the bowl and let the dough rise at room temperature for 30 minutes. Then knead the dough again on the work surface for a good 5 minutes. Divide the pizza dough into three equal pieces and form three balls. Place each ball in a lightly floured freezer bag and seal it loosely. Let the balls rise for another 20 minutes at room temperature. The dough can now be rolled out thinly. You can also refrigerate it for a few hours or overnight. This will improve the dough, allowing it to rise a little more and become nice and fluffy. However, you should take the balls out of the refrigerator at least an hour before rolling them out. TIP: I like to prepare the dough the evening before or early in the morning. I preferably roll out one ball thinly, place the rolled-out dough in a 32 cm round dish (e.g., a quiche dish), form a small edge, and spread the dough with tomato sauce. Then I let the whole thing stand for another 10 minutes so that the dough rises a little more. In the meantime, you can do the same with the other balls. Then I top them one by one. Preheat the oven to 250 degrees Celsius (480 degrees Fahrenheit) top and bottom heat. Place the dish with the pizza on a wire rack on the middle rack and bake for 6 minutes. Then I move the oven rack up one level and let the pizza bake for another 5 minutes.