This recipe offers a flavorful and easy-to-make pizza dough with a slow-rise technique for enhanced taste.
Combine the flour, semolina, yeast, salt, olive oil, and warm water in a mixing bowl.
Ensure the water is warm but not hot to activate the yeast effectively.
Knead the dough on a lightly floured surface until smooth and elastic.
Avoid over-kneading to maintain a tender texture.
Cover the dough with a kitchen towel and let it rise in a warm place for 45 minutes.
A warm, draft-free area is ideal for the dough to rise properly.
Refrigerate the dough for 4 to 36 hours to develop flavor.
The longer the dough rests, the more flavorful it becomes.
Shape the dough into a 12-inch circle and place it on a pizza stone.
Use a rolling pin or your hands to achieve an even thickness.
Bake the dough at 400°F for 10 minutes, then add toppings and bake until golden.
Pre-baking the crust ensures a crispy base for your toppings.
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