I don’t often follow recipes to the letter, mine included. However, one recipe that I don’t change is the following pizza dough, which I’ve created years ago, and keep preparing it without change. As I prepared it again this week, I’ve realized it’s been quite a few years since I’ve posted the recipe for it, and thought it would be a good idea to re-post it. So, here it is once again. Try it and Enjoy!
**********************
I’m always looking for the ultimate pizza dough – one that will produce crispy pizza without having to use pizza stone, or any other professional gadgets. I’ve tried a few good and tasty recipes, but still thought they lacked in crispiness and texture. So, I’ve decided to experiment a bit with other types of flour and came up with the following version for thin crust pizza. Try it and enjoy.
Notes:
* The basis for the dough is white flour, as we need its gluten to help the dough rise. I prepared the dough once with all-purpose unbleached flour and once with bread flour (which contains more gluten), and actually liked the all-purpose one better. However, if you prefer thicker crust, use bread flour.
* The semolina adds a crunchy texture, while the spelt flour adds extra crispiness, nutty flavor and a nice golden color to the dough.
*The dough keeps well in the fridge for up to 5 days, and is even easier to roll after a day in the fridge. So it makes sense to prepare a larger batch. Just remember to bring the dough to room temperature before rolling.
* While many prefer to stretch the dough, using a rolling pin is quicker and easier, especially if you like thin crust, and if the dough was refrigerated. So here too, take your pick.
* One thing I recommend not to skip is using semolina when rolling the dough and on the baking pan, rather than flour. The semolina makes the rolling easier and adds even more crispiness to the dough.
* As tasty as the sauce is, try not to spread too much of it over the dough, so that your pizza will not end up soggy. The same goes for the toppings.
* One last thing: make sure that the oven is really hot before you place the pizza in it. This is a crucial step if you want a crispy crust.
Spelt and Semolina Pizza Dough:
Makes: 4 x 11” (28cm) pizza
Prep time: 20 minutes
Proofing time: 2-3 hours
Baking time: 10-12 minutes
Ingredients:
For the starter:
1 cup flour
1 package (1/4 oz, 7 grams) dry yeast
1 cup warm water
1 Tbs sugar
For the dough:
1 ½ cups warm water
2 cups flour
1 cup spelt flour
1 cup fine semolina
1 Tbs salt
¼ cup olive oil + 2 Tbs for the bowl
Suggested toppings: Cherry tomatoes sauce (recipe below), sautéed onions and peppers, sautéed oyster king mushrooms, fresh mozzarella, fresh basil leaves, sliced Andouille sausage
1. Mix the ingredients for the starter in a mixer bowl. Cover with plastic wrap and let sit for 10-15 minutes, until the mixture foams.
2. Add the rest of the dough ingredients. Fit the dough hook and mix on low speed, scraping the sides occasionally, for 2-3 minutes. Turn the speed to medium-high and knead for about 10 minutes, until the dough is elastic and playable. The dough should be fairly sticky, so add flour only if you think it’s really necessary.
3. Oil a large bowl with olive oil and place the ball of dough in it. Turn it so it will be coated with oil all over. Cover with plastic wrap and place in a warm place for about an hour. (Inside the oven always works for me.)
4. Punch the dough down and knead by hand for 1-2 minutes. Cover again and place in a warm place for about 2 hours.
5. Punch down the dough again and knead by hand for 1-2 minutes. Cut into 4 equal portions and let rest for at least 15 minutes before rolling.
6. At this point you can roll the dough and bake your pizza, but if you have time, wrap each portion with plastic wrap and place in the fridge for a day and up to 5 days. The dough will be easier to roll after refrigeration – just remember to bring it to room temperature before rolling.
7. To bake the pizza: have on hand the tomato sauce and toppings. Preheat the oven to 500F (260C). Sprinkle semolina over the work surface and roll one portion of the dough to a round, thin disc, of about 11” (28cm). Sprinkle some semolina over the baking pan and place the dough disc over it. Spread a few tablespoons of sauce (not too much, or your pizza will get soggy) all over and scatter the toppings on it. Try not to overload with toppings either.
8. Bake for 10-12 minutes, until the bottom is golden-brown and crisp, and the cheese bubbly and golden. Cut with a large heavy knife into six triangles, and serve immediately.
Cherry tomatoes sauce:
Cherry tomatoes are great for a quick and tasty tomato sauce. I like to use a variety of colors and shapes, both for their flavor and for nutritious reasons. Since they have finer skins than regular tomatoes, it’s best to process them whole, which will add a more interesting texture, and fiber, to the sauce.
* As tasty as the sauce is, try not to spread too much of it on the dough, so that your pizza will not end up soggy.
Makes: 2 cups. Prep time: 10 minutes. Cooking time: 10 minutes
In a medium size wide pot, mix 2 Tbs olive oil, 2 garlic cloves, coarsely chopped and 1 sprig rosemary. Cook on medium-low heat until the garlic turns white. Add 1 lbs (450 grams) assorted cherry tomatoes, quartered, 1 tsp salt, ½ tsp freshly ground black pepper and pinch of sugar. Mix and bring to a boil on medium-high heat. Lower the heat to medium and cook for about 10 minutes, until the tomatoes are very soft. Remove the rosemary sprig, but leave a few needles in. Blend in a food processor to a thick sauce. Adjust seasoning if needed.
The sauce can keep, in an airtight container in the fridge, for up to 5 days. Bring to room temperature before using.
Yummy!
LikeLiked by 1 person
Thank you Alice, It was very yummy indeed! 🙂
LikeLike
You are more than welcome, it looked delicious! 🙂
LikeLike
Looks sooooo good Ronit! 😋
LikeLiked by 1 person
Thank you Farianti! 🙂 It was really good – I’ll be making more today! 🙂
LikeLike
Oooh! I’m on my way!!! 😉
LikeLike
No problem, there’s a lot to share. 🙂
LikeLike
Great! Hope you’re having a lovely Sunday! xx
LikeLike
Thank you. Have a great Sunday too. 🙂
LikeLike
We like a thin, crispy crust, and I have recently discovered, and you have confirmed above, that a light hand with the tomato sauce helps to keep the crispness in the crust. Also, a thin film of olive oil directly on top of the crust, before the sauce, seems to help with this, too.
Can you tell I did this just last night? ;-> The other half awaits us for lunch today – counting the hours!
Virtual hugs,
Judie
LikeLiked by 1 person
I like the olive oil idea, though with this dough I’ll have to be careful about it, as it contains quite a bit of olive oil to begin with.
LikeLike
I’ve found that where the olive oil pools in more than just a film, the dough tends to react by mimicking a French pastry! The 500-degree oven is vital, too. I’ve only just started to use the “quick bake” feature on my oven. I think it is only that a fan comes on, but it works miracles on pizza. Not only does it cut down on the time until pouncing on it, it seems to do a better job of crisping things, and browning the cheese just the right amount.
I frequently find that I need to delay the pizza part of a baking session, so have been refrigerating the rolled-out dough for a couple of hours so that I can bake it right at dinnertime. I hadn’t thought of that as a benefit of any kind, but your instructions showing same encourage me to think that perhaps that is a factor in the extra deliciousness of this particular pizza.
LikeLike
The gluten “relaxes” after refrigeration, which makes the dough easier to roll and results a crispier crust. It’s not the best method for people who like deep dish doughy pizza, but for us thin-crispy crust fans it sure is.
And high temperature for pizza really makes all the difference.
LikeLike
Looks like I need to reverse my procedure for the pizza dough. I’ve been rolling it out onto the pizza pan, and THEN refrigerating it. I use a dough relaxer add-in ingredient, but will try your method next time. I always let it relax while I do the other shapes from that batch, but just chunking it directly into the refrigerator would be even easier.
Now to start the Sunday Brunch du jour (poached and pancakes today).
LikeLike
yummy! i love pizza!
LikeLiked by 1 person
Thank you Simi. I love pizza too! 🙂
LikeLike
this sounds great1 and the sauce would be so sweet with cherry tomatoes! great idea x
LikeLiked by 1 person
Thank you Nicole. I’m glad you liked the idea. 🙂
The sauce is very easy and quick to make and full of flavor, especially if you use more then one type of tomato.
LikeLike
Yes yes Yes!!!!
I’m excited, honored and proud to write that 3 weeks ago we were visiting Ronit and we ate this Pizza straight from Ronit’s talented magical hands!!!
It’s the perfect recipe from dough through sauce to toppings.
For sure that’s the winning recipe for us!
Kisses,
Ganit and Rami.
LikeLiked by 1 person
Hey Rami and Ganit!
thanks for all the compliments! 🙂
I hope you’ll use the recipe to make it your own and enjoy the results.
Until next time…
Besos y abrazos
Ronit
LikeLike
That is one great looking pizza. I LOVE homemade pizza – one of my absolute favourites. Will definitely go your dough recipe a try – it looks perfect.
LikeLiked by 1 person
Thank you Lindy! I’m glad to hear you liked the recipe.
I hope you’ll enjoy the results when you make it and I’ll be happy to hear your feedback. 🙂
LikeLike
Looks like perfection, Ronit! It sounds as if you’ve done some thorough research in finding the right balance of flours. I will definitely give your blend a try as I’ve had a difficult time getting, what I consider, the perfect thin crust. Your timing is perfect, as I love grilling my pizzas outside on hot summer nights!
LikeLiked by 1 person
Thank you Nancy! I’m glad you liked the idea.
Love the idea of grilling the pizza!
The semolina and spelt really made the difference for me, and I hope you’ll enjoy it as much as I did. I’ll be happy to hear your feedback. 🙂
LikeLike
hmm…I am not familiar with spelt flour. But semolina yes and I can imagine the pizza crust being nice and crispy with the semolina. I love making home made pizza so will definitely try this sometime!
LikeLiked by 1 person
Thank you Indu for your comment 🙂
Spelt is actually a type of ancient wheat, which regained popularity in recent years, and rightly so in my opinion, as it is a very tasty grain. Some claim it is also healthier than wheat, so that’s an added bonus. I think it’s worth while looking for it.
I also like to use it in savory tarts dough, as you can see in the following link:
https://ronitpenso.wordpress.com/2014/02/08/onion-tart/
LikeLike
It is absolutely looks delicious! Thanks for sharing.
LikeLiked by 1 person
Thank you for your comment. I’m glad you liked the recipe and I’m happy to share. 🙂
LikeLike
What a very cool pizza dough! I have never seen pizza dough made with either Spelt (which I am unfamiliar with) and Semolina which I always have on hand, used in many South Asian desserts. I would love to try this. I love the cherry sauce too. Looks incredible.
LikeLiked by 1 person
Spelt is a type of ancient wheat that is rediscovered – if you can’t find it near you it is available on line. You can substitute it with whole wheat, but the dough will be heavier.
I hope you’ll enjoy it either way! . 🙂
LikeLike
I just posted pizza, this looks delicious and very filling…I love it!
LikeLiked by 1 person
Thank you Liz. I saw your pizza as well – it looks so very tasty.
A good fresh pizza is one of the best foods! 🙂
LikeLike
That looks good, it is hard to come by good pizza in my neck of the woods, I will give your recipe a try.
LikeLiked by 2 people
Thank you Stephannie, this dough is my favorite, and I hope you’ll enjoy it. 🙂
LikeLike
Yummmm
LikeLiked by 2 people
Thank you! 🙂
LikeLike
Looking for tasty pizza! 🤤
LikeLiked by 2 people
Thank you. 🙂
LikeLike
You are welcome
LikeLiked by 1 person
Sure I will try this recipe. 🌝
LikeLiked by 2 people
Thank you Suni, I hope you’ll enjoy it.. 🙂
LikeLiked by 1 person
Wonderful recipes, thanks Ronnie.
LikeLiked by 2 people
Thank you Bernadette, I’m glad you liked them. It’s my pleasure to share. 🙂
LikeLiked by 1 person
I know you are a generous recipe sharer. Your recipe for a small Thanksgiving Dinner went live this morning. Thanks again.
LikeLiked by 2 people
Thank you Bernadette, I saw the post and glad people found the recipe interesting.
I’d appreciate it is you’d correct the blog address you’ve provided to https://ronitpenso.wordpress.com/
Thank you.
Looking forward to seeing the rest of the recipes you’ve gathered. 🙂
LikeLike
I’m always happy to see recipes with spelt and semolina. I feel they are underused.
LikeLiked by 2 people
Thank you Paul, I’m glad you liked the recipe. This dough is my favorite. I hope you’ll enjoy it. 🙂
LikeLike
Oh my gosh! Yummmmmm!!!!
LikeLiked by 2 people
Thank you Sandra. This is my favorite pizza dough. I’m glad you liked it. 🙂
LikeLike
So yummy..I always make my own pizza. Anita
LikeLiked by 2 people
Thank you Anita, home made is always the best! 🙂
LikeLike
Cherry tomato is one of my favorite. Such flavour! I really like your rustic pizza and the oyster mushrooms. You have used some of my favorite ingredients! YUM!!!
LikeLiked by 2 people
Thank you, I’m glad to hear! These ingredients are a favorite of mine as well, and worked so well in this tasty pizza. 🙂
LikeLiked by 1 person
By the way, I’ve tried commenting on your blog but it doesn’t go through. Your souffle looks amazing. 🙂
LikeLike
Love pizaa no matter what my doctor says! My favorite comfort food… I wonder about the flavor of the dough but it seems to work to get a thin pizza which I prefer 🙂
LikeLiked by 2 people
With you on that Judi, it is the ultimate comfort food anytime of the year!
The dough has a nice nutty flavor, and crispy texture, which I find more interesting than simple all-white flour dough. Not that I would mind one of those anytime as well! 🙂
LikeLike
I’ll be over for this when you make it again!
LikeLiked by 2 people
Guests are always we.come. 🙂
LikeLiked by 1 person
Reblogged this on Recipe Goals.
LikeLiked by 1 person