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260g 00 Italian flour

40g coarse semolina (plus extra for rolling)

180ml cool water

5g yeast

50 olive oil

5g salt




1- add the COLD water, olive oil, flour, semolina, salt and yeast to a bowl. Mix with a large spoon until roughly combined then switch to using your hand in a clawing motion to start bringing the dough together.

2- tip onto a work surface and knead for 5-7 minutes until the dough feels smooth, stretchy and pliable. 

3- use a dough scraper to clean out the bowl and transfer back to the bowl. Cover with cling film and leave for 3 hours. 

4- divide into two and bring each together into a ball, tightening it as you roll in. Rest for 20 mins.


5-pre-heat oven for 1 hour, as hot as possible, ideally with 2 baking stones, if  not upturn 2 large baking trays instead.

6- use a mix of 3/4 coarse semolina and 1/4 flour to dust a work surface and the top of each ball. Use a rolling pin to roll each out, flipping over and re-scattering the semolina-flour mix every so often so that it gets thoroughly coated.

7- use the semolina/flour mix to generously cover a chopping board or peel and transfer each pizza one at a time onto this. Add toppings and then bake at 270C for 6 minutes, or 240C for 8-10mins

Tags: Pizza

Added by: James Wright

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