Pizza Dough - Professional 3 Wheat Blend

Submitted by Rich Mann

"Why pay $5.00 or more for a great pizza? Here's the best dough recipe you'll ever find for homemade pizza! I've been using this recipe for over 7 years and I'm a bit of a pizza freak. This makes a medium crust, lightly crisp on the outside and a chewy texture. You MUST use the Semolina flour in the recipe as that's what provides the beautifully "chewy" texture. (I use Bob's Red Mill). By "par-baking" and freezing the crusts, I can have a delicious, inexpensive homemade pizza in about 1/2 hour whenever the mood strikes - with no delivery charge! The 9-inch pie will satisfy two people quite nicely. You'll be able to make two 13-inch pies when guests are over or a lovely 16 inch if you'd like. As of 2019, I've started making this as a "No Knead" recipe. Mix the ingredients and let rise till doubled+. A bit easier and just as good!"

 

• Ready In: 20mins
• Ingredients: 7
• Yields: 1-6 crusts
• Serves: 12

ingredients

• 13 ounces warm water
• 2 teaspoons sugar
• 2 teaspoons yeast
• 1 cup whole wheat flour
• 1 3⁄4 cups bread flour or 1 3/4 cups all-purpose flour
• 1⁄2 cup semolina flour (a MUST!)
• 1 teaspoon salt

directions

1. Bread maker Method:

2. 1. Add warm water, sugar and yeast to your bread maker pan.
3. 2. Add the three types of flours. Remember: it's the Semolina that makes this recipe unique.
4. 3. Add the salt.
5. 4. Process in the bread maker on the “Dough” setting including the rising time.

6. No Knead Method:

7. Mix dry ingredients then add water. Mix in a large bowl with the stick end of a wood spoon and let rise till doubled +.
8. When finished, the dough will be easy to work and slightly sticky. Rub your hands with olive oil so the dough doesn’t stick. For my use, I divide the finished dough into 6 pieces. Use olive oil to season 6, 9 inches cake pans and press the dough into each pan. Brush additional olive oil onto the top of each then cover the pans and let the dough rise again for about a half hour. After the third rise, press to the edges of the pan. You can also divide into two 13 inch crusts or one 16 inch.
9. Next, prick the dough with a fork to prevent air bubbles then, par-bake the crusts for 5 minutes in a 425 degree oven. Place the cooked crusts on a rack and when cool, the 9 inch size fits in 5 gal freezer bags to freeze for use whenever you want a great pizza. I've tried these not par-baking first but it seems par-baking makes the better "lite crunch" on the outside of the crust and is best for freezing.
10. When making a pizza from a frozen crust, thaw the crust first (in the microwave for 12 seconds on high). Place the crust back into a 9 inch pan, which has again been seasoned with olive oil and brush the top of the crust again. If you use a pizza screen, brush top and bottom. Apply the toppings of your choice and bake for 12-15 minutes at 425 degrees (less time if using a screen). You’ll have a finished pizza that has a light crunch on the outside and a delightfully chewy texture. When checking cooking time, look for a golden brown edge on the crust.

Reviews

[adopt a greyhound]

Very good crust for Mediterranean pizza.

 

[Rose is Rose]

I'm very surprised that this has not been reviewed more. It is a terrific recipe! I cut it in half to make one thin-crust pizza and it was perfect! I made it by hand and it took more flour because it is a rainy, wet, humid day here in Huntsville. It puffed up on the first 5 minute baking and I was afraid that all my toppings would slide off. When I opened the oven again to put the cheese on in the last five minutes, it had flattened out. I did want to note that I used barely "luke-warm" water and not "hot". I get carried away and often kill my yeast. This is why I always "proof" my yeast before adding it to the other ingredients. Anyway, it was thin, crispy, and delicious! Rich Mann, thank you for the great recipe!

 

[mianbao]

I was looking for a pizza dough recipe with more crunch, and this fills the bill. I had two kinds of semolina - one very finely ground, and the other a little more coarse, so I divided this recipe into two halves, and made each half with different semolina. They are both good, but I think the coarser semolina provides a little more crunch. This is a nice recipe to scale, because it's so precise. I got 4 crusts of 215 grams each. I made the dough by hand. It was very easy to mix up. Thank you for sharing this recipe with us. Now I'm going to tell all my friends about it.