Perfect Pizza Crust Recipe/Philadelphia, Pa

The Perfect Pizza Crust Recipe

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. Here is the link to the video showing Chef Rupert in action baking this incredible pizza!

http://www.subzero.com/thelivingkitchen/cooking.asp

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.

printable version