Homemade pizza dough

Name: Homemade pizza dough
Prep time: 2 h 10 min
Total time: 2 h 10 min
Yield: 2
Cuisine: Québécoise
Ingredients: 1¼ cup (310 ml) warm water; 2 tsp (10 ml) sugar; 2 tsp (10 ml) traditional active dry yeast; 2½ cups (625 ml) unbleached all-purpose flour, plus a small handful for kneading; ½ cup (125 ml) medium durum semolina; 1 tsp (5 ml) salt; 1 tbsp (15 ml) olive oil, for oiling the bowl

Preparation 2 h 10 min
Servings 2
Freezing Absolutely

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Ingredients

1¼ cup (310 ml) warm water
2 tsp (10 ml) sugar
2 tsp (10 ml) traditional active dry yeast
2½ cups (625 ml) unbleached all-purpose flour, plus a small handful for kneading
½ cup (125 ml) medium durum semolina
1 tsp (5 ml) salt
1 tbsp (15 ml) olive oil, for oiling the bowl

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Preparation

In a bowl, combine the warm water, sugar and yeast. Stir well to dissolve. Let stand 6 to 7 minutes. The mixture must foam on top. If it does not foam, the yeast is dead and you need to start over with fresh yeast.
In a large bowl, mix the semolina, flour and salt. Add the liquid mixture to the dry ingredients and mix well.
By hand, form a ball and knead on a lightly floured surface for 5 minutes, until the dough is smooth and no longer sticky. Add flour as needed, a small handful at a time.
Shape into a ball and place in a large bowl lightly greased with olive oil. Cover with a clean, well-dampened cloth and let rise on the counter for 1 hour.
Remove the cloth and punch your fist into the dough to knock out the air. Reshape into a ball, cover and let rise another hour.
Remove the cloth, knock out the air one last time with your fist and split the ball in two. The dough is ready to use. To freeze, wrap each portion in plastic wrap.