Pizza Dough Ingredients:
1 teaspoon yeast
1 cup lukewarm whey* (or water)
2 cups all-purpose (or 00) flour
1/4 cup semolina flour (or more all-purpose)
1.5 teaspoons salt
2 tablespoons olive oil
*make your own ricotta cheese and use the whey for pizza and bread
Method:
- Sprinkle yeast on lukewarm water (water should feel like bath water). Wait 5-7 minutes and wait for small bubbles to start forming. This means your yeast is active and alive.
- In a large bowl, whisk together both flours and salt.
- Add the yeast/water mix and the olive oil to your flour mix.
- Use your hand to mix everything together. It may be crumbly at first, but keep working it.
- Turn the dough out onto your work surface and knead about 10 minutes. Your dough will become softer and smoother as you knead. Once it’s smooth like a baby’s bottom, you can let it rise.
- Add a little more oil to your mixing bowl and oil your bowl so your dough won’t stick. Put your kneaded dough in your oiled bowl and turn it over so the top is oiled. This prevents a dry skin from forming. Cover the bowl with plastic wrap and let it will in a warm area for approximately 2 hours, until the dough has doubled. (Sometimes it’s helpful to take a “before” picture to gage when it’s doubled.
- Once your dough is doubled you can store it in a plastic airtight bag in the fridge. It keeps in the fridge for 5 days or freezes really well for about one month. This dough makes 2 small/medium pizzas or 1 large pizza. Bring to room temp before rolling or stretching out.