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Prep time
1 hour 10 minutes
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Makes
2 pounds
Author Notes
This blend makes a dough that crisps nicely where it touches the pan, but stays soft and pillowy in the center. —Erin Jeanne McDowell
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Ingredients
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4 cups
(482 grams) all-purpose flour
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1/3 cup
(54 grams) semolina flour
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1 1/2 teaspoons
(6 grams) fine sea salt
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1 tablespoon
(9 grams) instant active dry yeast
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1/3 cup
(81 grams) extra-virgin olive oil
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1 1/2 cups
(363 grams) warm water
Directions
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In the bowl of an electric mixer fitted with the dough hook attachment, mix the all purpose flour, semolina flour, salt, and yeast to combine.
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Add the olive oil and water and mix on low speed for 2 minutes. Raise speed to medium and mix for 3 minutes more.
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Transfer the dough to a large oiled bowl and cover with plastic wrap. Let rise until double in size, about 45 minutes-1 hour. At this point, the dough can be used or wrapped tightly and refrigerated for up to 3 days. Bring to room temperature before using.
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!
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