- 2 cups Semolina Flour
- 1 tbsp active dry yeast
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp Olive Oil
- 1 to 1.5 cups warm water
Whisk together dry ingredients, then mix well with wet ingredients. Add the first cup of warm water, then add up to 1/2 a cup more until dough is smooth and loose.
Cover and let rise 1 hour.
Pour dough out onto floured surface. Form it into a loose ball and slap it against the counter a few times, then return it to the mixing bowl, cover and let rise until the dough has doubled in size.
Pour the dough out onto the floured counter again, and gently stretch the outside edges of the dough out and then tuck them up towards the middle of the dough. Do this until you form a ball, then flip it over seam side down and place it in your mixing bowl again. Cover it up and leave it in the fridge overnight for the flavour to develop.
Remove from the fridge 2 hours before baking and let it rise to room temp. 30 minutes before baking preheat your oven to 500 degrees.
Lightly flour a baking sheet and stretch your dough out on it , pinching together any holes that form. At this point load it up with your favourite cheese and toppings. We recommend:
- House made Sicilian Olives
- Olive Oil
- Spanish Chorizo
- Marinated pickled mushrooms
- Red Pepper strips
Once you’re done throw it in the oven and bake for 10-15 min or until the crust is crispy and browned. Enjoy!