Pizza dough with semolina, without oil

Ingredients for 1 servings:

• 800 g Flour, (Type 00 or 405)
• 200 g semolina (durum wheat)
• 30 g honey
• 30 g salt
• 42 g yeast, or 1 sachet of dry yeast
• 625 ml water, lukewarm

Instructions

Working time approx. 15 minutes; Rest time approx. 45 minutes; Total time approx. 1 hour

beats any pizza from the Italian

Crumble the yeast and dissolve it in about 100 ml of water. Mix all ingredients together, starting with less water. Add more water as needed. Knead the dough well until it forms a smooth dough. If it becomes too sticky, add a little flour. Cover the bowl with a towel, for example, and let it rise for at least 45 minutes. The dough yields approximately 6-7 pizzas. Preparation tips: Preheat oven to maximum heat. Roll out the dough on floured baking paper as flat as possible (2-3 mm thick) and spread a thin layer (!) of pizza sauce on it, then top it. One more important tip: Dust the edges of the pizza with flour; this prevents it from becoming hard, but rather simply perfect! Bake the pizza at maximum heat for 6-8 minutes, depending on the oven. Since every oven heats differently, it’s best to always check visually. If possible, avoid using a baking sheet, as it takes too long to heat through and the pizza won’t crisp up. The easiest way is to simply place it on a wire rack. I recommend topping it with arugula, Parma ham, and Parmesan cheese. Simply bake it as a Margherita (spread a little mozzarella evenly and add a bit of Emmental cheese for flavor). When the pizza is done, top with Parma ham, arugula, and thin slices of Parmesan cheese and enjoy!