Italian pizza dough with durum wheat semolina

Ingredients for 4 servings:

• 750 g Flour Tipo 00 or Type 405
• 250 g durum wheat semolina
• 2 tbsp, leveled salt
• 1 tbsp pumpkin seed oil
• 10 g fresh yeast
• 600 ml water, warm

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes

and pumpkin seed oil

Add the pinch of sugar to the warm water, dissolve the yeast in it and let it stand for 30 minutes. In the meantime, mix the remaining ingredients. Put everything in a bowl and make a well in the middle. Gradually add the yeast water to the well and mix with a fork. Don’t mix it in with all the flour at once; rather, mix it so that a mush forms in the middle. This gives the yeast time to mature a little. After about 15 minutes, mix everything together and knead. Important: The pizza dough must be kneaded for at least 10 minutes. In a machine, 20 is fine. This is the only way the gluten bonds into long chains that make the dough pliable and stable enough to be rolled out very thinly. Italian pizza flour is particularly suitable for this because it has a different composition than German pizza flour. I always use Antimo Caputo Tipo 00. Once everything is kneaded, the dough should ideally rest in the refrigerator overnight. The next day, remove from the refrigerator 3 hours before eating, knead again, and divide into about 5 portions. Form the portions into balls. I always place the dough pieces in a large container and cover it with a wet towel. They should then roughly double in size. I don’t roll the dough with a rolling pin, but rather stretch it out with my hands on the work surface. Top the rolled or stretched dough as desired and bake as usual.