*If you don't want to use semolina, use all-purpose flour, and reduce the water (printable recipe follows).
NOTE: My dough fermented in the fridge for two days, without any problems.
pizza peel! When I checked the crust, there was a bubble. I deflated it by poking it and flattening it, gently. For the toppings, I had made some homemade basil pesto (last week)...
Good Ole Trader Joe's... I love this cheese blend!
10 minutes later... Mama Mia! That's a beautiful pizza crust!
How 'bout that cheese?
I didn't photograph the ice cold BirraMoretti that I poured to go with this...
King Arthur Flour got this recipe right! OMG!!! This crust had so much flavor. The crust was crunchy, and it wasn't soggy in any way! I am so glad that I bought the pizza dough flavor, because it makes this pizza taste sublime.
I don't need to look anywhere else-- this is the pizza dough that I will make from now on! I do think that the fermenting of the dough makes a flavor difference, too. One day, I am going to make it to Vermont. I've never been there, but it's been on my wish list for many years. You can bet, that I will take classes at King Arthur Flour. If you love pizza, please try this dough recipe. It's amazing. Tell King Arthur Flour that I sent you... maybe they'll invite me to come play in their test kitchen. I wish.
The printable recipe is at the bottom of this post.