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- 125 x semolina
- 375 g strong white flour
- 320 ml warm water
- 14 g dried yeast
- 20 g salt
- 2 Tbls good quality olive oil
Measure flour and semolina accurately with scales, and pour out onto the table in a raised pile. Make a well in the center of the flour with good size walls. Pour the warm water gently into the center of the well so that none of it breaks the sides. Very gently using a fork, bring down a small amount of the sides of the well into the water and mix briefly. Add the dried yeast and stir.
Slowly and gently bring more flour into the center while mixing. It will begin to look like porridge.When you think that it is think enough, add the salt and bring the sides into the center of the well quickly using a fork. Mix all the ingredients together as best as possible.
Begin kneading the dough with your hands and adding a little bit more flour to your hands if the dough is sticking. When you have been kneading for approximately 10 minutes, make another small well in the middle of the dough. Pour all the oil into the well and then cover the dough with the oil very quickly. Sprinkle some flour over the dough and continue kneading another couple of minutes or until the dough becomes elastic and smooth. Place the dough into a bowl and cover it with either some plastic wrap or a damp tea towel. Leave in a warm damp place and allow to rise until the dough has doubled in size.
Take the dough out of the bowl and lightly push it down. Cut it into as many pieces as you need, preferably 6. Roll each piece of dough into a ball and place it onto a large board. Cover the dough with a plastic bag or some cling wrap. Remember, the dough will once again rise so they will get much larger.
When ready to use the dough. Carefully remove it from the board and roll out with a small amount of flour until about 3mm thick. The dough should be light and fluffy, however should also be very stretchy and elastic. At this stage, you are ready to put all of your favourite ingredients on top. Remember, less is best!