Pizza Diavolo with Semolina Crust

 
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Throw your favorite sausage and toppings on this homemade dough for a new dynamic pizza crust.

SERVINGS
4
PREP TIME
10
MIN
COOK TIME
1
HR
TOTAL TIME
1
HR
10
MIN
DIFFICULTY
Medium
  • 1 package dry active yeast
  • 3 cups bread flour – Italian XXX flour recommended
  • 1 1/2 cups semolina flour
  • 1 3/4 cups water 90 degrees
  • 3 tablespoons olive oil
  • 1 tablespoon sea salt
  • 1/2 package (12-ounce) Saag’s® Louisiana Hot Links chopped
  • 1 cups shredded mozzarella
  1. Heat water to 80˚ F, add yeast and wait 5 minutes to be sure it is activated (foamed).
  2. Add the oil into the yeast water, and mix with a spoon or whisk.
  3. In a kitchen mixer with a dough hook, (or by hand), mix the flours and salt for one minute, then slowly add liquid ingredients over dry ingredients and mix on lowest speed for 10 minutes, until a single dough ball forms.
  4. Allow dough ball to rest for 20 to 30 minutes in the bowl covered by a damp kitchen towel.
  5. Divide dough into four equal parts, and form into tight dough balls.
  6. Place the dough balls in individual containers each with a lid. Immediately place dough in the refrigerator and allow to slow proof for at least 12 hours. (Dough can then be used for the next several days).
  7. When ready to make pizza, spread dough on lightly greased pizza pan or baker’s peel dusted with cornmeal.
  8. Top with chopped Louisiana Hot Sausage, sliced peppers, mozzarella and any other of your favorite toppings. Bake in preheated oven for 15-20 minutes, or until golden brown.
  9. Remove, let pizza sit for 5 minutes, cut and serve.

Pairs well with a Cabernet or an IPA