Essential Thin and Crispy Pizza Dough

Instructions

• 1

  Place the flour, semolina, salt and yeast in the bowl of a stand mixer. Using the dough hook, mix to combine. Add the water and oil and knead on low speed for 5 minutes, or until the dough is smooth and elastic.

• 2

  Cover the bowl with plastic wrap and allow to proof in a warm, draft-free place for 2 hours, or until doubled in size.

  Tip: If you have a Breville oven with a proof function; set to 86°F and proof for 1 hour.
• 3

  Turn the dough out onto a lightly floured countertop and divide into 4 even pieces, approximately 5 oz each. Shape each piece into a smooth ball.

• 4

  Sprinkle a board, proofing box or deep sided container with semolina. Add the dough balls, leaving 4-inches between them. Cover with plastic wrap and proof in a warm, draft-free place for 30 minutes.

  Tip: Alternatively you can refrigerate for at least 6 hours or up to 5 days. Remove from the fridge 1 hour before cooking to bring the dough to room temperature.