Semolina Pizza – Italian recipes by GialloZafferano

To prepare the semolina pizza, begin with the pre-dough, or poolish. Put the water into a bowl and include the fresh yeast 1 Liquify it by stirring 2 then include the manitoba flour and mix 3 up until you get an uniform mix.

Cover with cling wrap 4 and let it ferment for 2 hours. After this time, take the poolish 5 and move it to the bowl of a stand mixer fitted with a hook 6

Include the water 7 and the semolina flour 8 then knead for about 10 minutes up until you get a smooth and well-incorporated mix 9

Then include the salt 10 and work for another 5 minutes or two, up until it is well soaked up 11 The bowl ought to be tidy and the dough included. Shut off the device and moisten your hands to carefully eliminate the dough from the hook. Then move the mix to a surface area, utilizing a dough scraper 12

Provide the dough a number of folds 13 then divide the mix in half 14 and form the 2 parts into balls 15 Constantly utilize the dough scraper, without including flour.

Transfer to 2 bowls 16 cover with cling wrap 17 and let increase for a minimum of 2 hours, or up until doubled in size. You can keep them at space temperature level, far from drafts and temperature level modifications. Utilizing the dough scraper, move each ball to a 16 inch baking sheet, formerly oiled, however not excessive 18

Present the dough with a little oiled hands, beginning with the center 19 to fill the whole flat pan and have a thicker edge. If the dough diminishes, let it rest for a number of minutes and roll it out once again. Let the 2 pizzas increase for another hour 20 Season the tomato sauce with salt and oil 21

Then utilize it to season the surface area of the pizza 22 and bake in a preheated fixed oven at 430 ° F( 220 ° C )for 10 minutes on the most affordable rack. On the other hand, cut the mozzarella into strips 22 Eliminate the pizza from the oven, include the mozzarella and bake once again for another 10 minutes.

When the mozzarella has actually melted, eliminate the semolina pizza from the oven 25 leading with prosciutto 26 and arugula 27 Serve it while still hot and in the meantime, bake the 2nd pizza!