Pizza Dough

There's a lot of room for creativity with pizza. You can put just about anything from your garden on it. If you like it, you'll probably like it on top of pizza too.

1 cup warm water
2 1/4 teaspoons yeast
1 tablespoon sugar
1 3/4 cup semolina flour
1 3/4 cup flour (whole wheat, white whole wheat, or all purpose)
2 tablespoons olive oil
1 teaspoon salt
Additional olive oil for brushing dough
Toppings of your choice

Combine water, yeast and sugar in the bowl of your stand mixer. Let sit for 5-10 minutes, or until the yeast starts to bubble. Add the flours, olive oil, and salt and mix on low speed with the paddle attachment until combined. Switch to the dough hook and knead on medium speed for 10 minutes, until the dough has come together in a smooth ball. The dough will be slightly stickier if you choose to use a whole wheat flour, but this is ok.

Divide the dough into two equal pieces. Let each rest in a lightly oiled bowl covered with a damp towel for two hours or until doubled in size.

Place a baking stone in your oven and preheat to its highest setting, 450°-500°F. Roll each piece of dough out in a thin circle and place on a piece of parchment paper. Brush with a thin coating of olive oil to keep your sauce from soaking into the dough. Top with a thin coating of sauce and toppings of your choice.

Use the back of a baking sheet to load the pizza into the oven and bake directly on the baking stone for 7 minutes. Remove from the oven and let rest for 5-10 minutes before serving. Repeat with the second pizza.

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