Hi, I found this recipe and it calls for semolina and high gluten flour. I have never used this before. (perhaps this is why my pizza has not been satisfactory) I have been reading this site for the last hour or so and you guys are really professional. I'm really NOT. I do love to cook and have been trying to find a really good pizza crust recipe that's not too difficult. What do you think of this one? Anyone want to try it and let me know how it turns out? In the mean time, I'm going to see if I can find some high gluten flour.
Presented exclusively for broadband connections: select your media player above and watch Chef Eric Rupert create the perfect pizza. The recipe to make this irresistible pizza crust is below. Enjoy!
The Perfect Pizza Crust
Makes enough for 12-inch round pizza crust.
2 c. warm water
2 t. yeast
1 ½ c. semolina flour
¾ c. plus 1 ½ c. high gluten flour
2 t. salt
fresh ground black pepper
Proof yeast in the water with the sugar. Add the semolina flour and ¾ c. of the high gluten flour and whisk in. Set aside, covered for about an hour.
Add the remaining ingredients and knead dough for about 10 minutes, or until a soft, smooth dough is formed. Place in a large bowl and cover in your Sub-Zero refrigerator overnight. The dough will keep for approximately two days, but be sure to leave it set overnight for one night.
When ready to prepare a pizza, set Wolf wall oven to bakestone mode, 500 degrees Fahrenheit.
Roll out as desired, top with ingredients and place on a pizza peel that has been generously dusted with either cornmeal or semolina flour or a combination of both.
Bake pizza on pre-heated bakestone until done, from 8 to 12 minutes, depending on the thickness of crust.
Every smell, taste and flavor has a memory associated with it for Chef Eric Rupert.
Born, raised and nourished by the minerals and vitamins that come from the rich soils of America’s Heartland, a food professional for 25 years, Eric has simply been a conduit for the abundance and intrinsic delicious beauty of our neck of the woods.
Trained as a baker and then pastry chef, Eric experienced a true epiphany while watching the movie “Babette’s Feast” (the very next day asking his chef if he could become a cook) and ever since has dedicated his energies towards connecting our rich, abundant part of the globe, the skilled and courageous stewards that work the land and the dining and cooking public in a celebration of who and what we are as unique and ever evolving food culture.
As Corporate Chef for Sub-Zero Freezer & Wolf Appliance in Madison Wisconsin, Eric works with thousands of people every year, imploring them to slow down, notice and be nourished by the simple daily gifts and rhythms that this piece of the map offers up.