How to Make Perfect Pizza - Video

Pizza and Pajamas has discovered the perfect pizza crust recipe. Chef Eric Rupert, Corporate Chef for Sub-Zero Freezer & Wolf Appliance in Madison, Wisconsin created this recipe. Click on the above link to the video showing Chef Rupert in action baking this incredible pizza!


The Perfect Pizza Crust
Makes enough for 12-inch round pizza crust.
INGREDIENTS:
2 c. warm water
pinch sugar
2 t. yeast
1 ½ c. semolina flour
¾ c. plus 1 ½ c. high gluten flour
2 t. salt
fresh ground black pepper

METHOD:
Proof yeast in the water with the sugar. Add the semolina flour and ¾ c. of the high gluten flour and whisk in. Set aside, covered for about an hour.

Add the remaining ingredients and knead dough for about 10 minutes, or until a soft, smooth dough is formed. Place in a large bowl and cover in your Sub-Zero refrigerator overnight. The dough will keep for approximately two days, but be sure to leave it set overnight for one night.

When ready to prepare a pizza, set Wolf wall oven to bakestone mode, 500 degrees Fahrenheit.

Roll out as desired, top with ingredients and place on a pizza peel that has been generously dusted with either cornmeal or semolina flour or a combination of both.

Bake pizza on pre-heated bakestone until done, from 8 to 12 minutes, depending on the thickness of crust.

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