Whole Wheat Semolina Pizza October 23, 2017 09:12

2 Cups Warm Water (115°)

1 Cup Fresh Ground Whole Wheat

1 Cup High Gluten Bread Flour

1 Cup Semolina Flour  

1 Tbsp Honey

¼ Cup Olive Or Garlic Olive Oil

1 Tbsp Sea Salt

2 Tbsp. Saf Instant Yeast

2 Tbsp. Italian Seasoning

In the Bosch with the dough hook, combine ingredients and mix thoroughly.  Continue to add fresh ground whole wheat flour until mixture cleans the sides of the bowl.  It should be soft but not sticky.  Knead until the gluten has developed, about 8 minutes.

Place in greased bowl, cover and let rise slowly until it doubles in size.  Form pizza crust on a bakers peel.  To form focaccia, let rise again.  With knuckles, make indention in dough.  Top with favorite toppings. Bake on preheated pizza stone 375° 10-15 minutes or until golden brown.

Dough can be made ahead and kept in a plastic bag in the refrigerator for up to 2 days or in the freezer up to 2 months.