| This recipe is liked by 1 person(s). |
Semolina Pizza with Fresh Herbs and Goat Cheese from the CIA
Nb persons: 12
Yield: Makes two 12" pizzas
Preparation time:
Total time:
Source: Baking at Home from the Culinary Institute of America 2004
| Pizza Dough: | |
| 3 1/2 c. | bread flour, plus extra as needed |
| 1/2 c. | semolina or durum flour |
| 1 1/2 tsp. | active dry yeast |
| 1 1/2 c. | water, at room temperature (68-76 degrees) |
| 3 Tb. | olive oil, plus extra for greasing |
| 2 tsp. | salt |
| cornmeal for dusting | |
| Topping: | |
| 4 Tb. | extra-virgin olive oil |
| 1 | red onion, cut into thin slices or matchsticks |
| 1 Tb. | chopped fresh basil leaves |
| 1 tsp. | chopped fresh oregano leaves |
| 1 | clove garlic, minced |
| freshly ground pepper | |
| 5 oz. | fresh goat cheese, crumbled |
| 4 Tb. | freshly grated Parmesan cheese |
To prepare the dough, combine the flours and yeast in the bowl of a stand mixer fitted with the dough hook. Add the water, olive oil, and salt and mix on low speed for 2 minutes. Increase the speed to medium and knead until the dough is quite elastic but still a little sticky, 4 minutes.
Transfer the dough to a lightly oiled bowl, turn to coat, cover with plastic wrap or a damp towel, and let rise in a warm place until nearly doubled in size, about 30 minutes. Fold the dough gently, cover, and let rest until relaxed, 15-20 minutes, before cutting it into 2 equal pieces and rounding into smooth balls. cover the dough and let rest another 15-20 minutes.
Preheat the oven to 450 degrees. Prepare 2 baking sheets (or pizza peel) by scattering them with cornmeal. If you have a baking stone, place it in the oven at this time.
To shape the pizza dough, turn the dough out onto a lightly floured work surface and, working with one piece at a time, press the dough into a disk of even thickness, 1/8-1/4", stretching and turning the dough as you work or using a rolling pin. You may finish stretching the dough by flipping it: With the dough resting on the backs of your hands, simultaneously spin the dough and toss it into the air. As it falls back down, catch it on the backs of your hands once more. Continue until the dough is an evenly thick 12" round.
Transfer the dough rounds to the cornmeal-scattered peels or baking sheets. Drizzle each pizza with 1 Tb. olive oil, then scatter the remaining topping ingredients, leaving a 1/2" wide margin around the edge. Drizzle an additional 1 Tb. of oil over each pizza and bake until golden brown around the edges, 10-12 minutes. Serve at once.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe