Pizza Dough with Durum Wheat Semolina and Beer
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 4 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g flour (type 405)
- 300 g flour (type 550)
- 200 g semolina (durum wheat semolina)
- 20 g yeast, fresh
- 500 ml beer
- 200 ml water, lukewarm
- 1 teaspoon, heaped salt
- 2 tablespoon olive oil
- 1 pinch (s) sugar
- Flour for the work surface
Print Recipe
Pin Recipe Instructions
- Sift the flour and durum wheat semolina into the mixing bowl of the food processor and mix. Warm the beer lukewarm in a sufficiently high pot and dissolve the yeast in it (be careful: it can foam a little). I use non-alcoholic beer for my boys. But it works with normal beer, because the alcohol evaporates when walking and baking.
- Add a pinch of sugar to the flour and turn on the machine. Slowly add the brewer`s yeast mixture in a steady stream until a soft dough is formed that loosens from the edge of the bowl. If necessary, add a little lukewarm water if you notice that the dough is still too dry. Either add the salt now or when the batter has risen. Add the olive oil and knead everything well.
- Put the dough with floured hands in a large bowl sprinkled with flour or brushed with olive oil. Cover with a damp kitchen towel and let rise warm for 1 - 2 hours or cold in the cellar or refrigerator for approx. 4 hours. The time always depends on the respective climatic conditions.
- With the cold version, you should be able to let the dough rise for 24 hours, which I haven`t tried yet. It should then be a bit sour and taste particularly good. But I can`t wait a day for my pizza. The dough should definitely have doubled in volume.
- After the dough has risen, portion the ball of dough into the size of a tennis ball and knead vigorously. Each ball should weigh between 150 g and 200 g. Place these on a floured baking sheet and cover with a damp cloth and let rise again a little. Roll out the dough balls on a floured surface, thinly with a thicker edge and cover as desired.
- I use a pizza stone and a wooden shovel and bake the pizza at over 250 degrees. But it also works on the baking sheet. Delicious mini pizzas or pizza muffins are made in muffin molds, which are placed in the oven preheated to 180 - 200 degrees for approx. 20 minutes with slightly rolled out pizza dough and any pizza topping.
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