Sunday, February 07, 2010

Semolina pizza dough -- bread machine

Nothing to do around here but cook. And eat. Good thing I have a well-stocked pantry/fridge/freezer and I ran out to get a few things before the blizzard hit the area.

from The Bread Lover's Bread Machine Cookbook

1 1/2 c. water
3 tbsp. olive oil
3 1/3 c. all-purpose flour
2/3 c. semolina flour
1 Tbsp. sugar
2 tsp. salt
2 1/2 tsp. bread machine yeast

Place all ingredients in the pan according to the order in the manufacturer's instructions. Program for dough or pizza dough and press start.
When the machine is done, remove the bread from the machine and turn onto a lightly floured work surface. Divide into desired number of portions (I divided into 6 portions for personal pizzas). Flatten each portion by kneading a few times and then folding the edges into the center. Cover with a damp town and let rest for 30 minutes.
Roll out dough as directed in your pizza recipe, or place in ziploc bags and refrigerate for up to 24 hours. To use, let rest for 20 minutes at room temp before rolling out. Dough may also be frozen for up to 3 months; let dough defrost in the refrigerator overnight.

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