Posted by ehme on March 20th, 2010 in baking, bread, cooking for a crowd, favorites, Italian, things i will actually make

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• 7 cups white bread flour or  “00″ flour or 5 cups white bread flour or  “00″ flour, plus 2 cups  semolina flour
• 1 T fine sea salt
• 2 (1/4-ounce) packets active dried yeast
• 1 T sugar
• 4 tablespoons extra-virgin olive oil
• 2 1/2 cups warm water

Mix water, sugar, yeast and oil together and let set.  In a large bowl, or on the counter sift out flour and salt.  Make a well in the middle.  Slowly mix flour into liquid.  Once dough is cohesive, knead until dough is smooth and elastic.  Cover, let rise in a warm place for one hour or until double in size.  Knead briefly, cut into 6-8 pieces, depending on what size pizza you want.

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I’ve tried this recipe a million times, and it always works best for me when I use the 00 flour with the semolina.  This recipe makes a ton of dough, but I like making large pizzas, so I usually only get four pizzas out of it, six if I roll them super thin.  I usually roll out the pizzas about 15 minutes before they will be going in, and I cook them at 450 for about 15 minutes, on a pizza stone or the back of a baking sheet if I am making a huge one.  Sprinkle some corn meal or semolina on whatever surface you are cooking them on and they will slip right off.  You can freeze this dough really well, just take it out of the freezer and toss it in the fridge the night before you want to make pizza.