The anti-pepperoni pizza
I recently purchased "Artizan Pizza and Flatbreads in 5 minutes a day" on my Kindle. I am still getting the hang of moving around the Kindle vs. a "real" book. I correctly assumed that this book would be jam packed with recipes for various doughs, and I wanted instant gratification. The five minutes a day included the download time, but not the time it took for me to sift a few critters out of my flour (thank you bulk bins--guess I can be relatively certain it was pesticide-free).
This is the semolina dough, mixed up in a lidded food container:
3 cups lukewarm water (I used whey leftover from my ricotta making)
1 TBS granulated yeast
1 1/2 TBS kosher salt
3 cups semolina flour
3 1/4 cups all purpose flour
Mix all together with a sturdy spoon in container. Cover (not airtight) and allow to rest at room temp until the dough rises and collapse, approximately 2 hours.
You can use immediately or put in refrigerator and let sit for 24 hours which will both improve the flavor and make the dough easier to handle.
When you are ready to make the pizza, heat your pizza stone in the oven or on the grill at 500F for about 30 minutes. My grill gets up to ~700F so the first pizza was "extra crispy." I tried two methods for getting the pizza onto the stone. For the above pizza I rolled it out on the parchment and slid onto the stone parchment and all. Should have used a little flour on the parchment as the paper stuck in places. For the below pizza, I rolled on flour-coated parchment, then flipped it onto the peel/cookie sheet that had been liberally sprinkled with semolina. For whatever reason, the dough was NOT amenable to stretching and had to be rolled--maybe you will have better luck.
It was then super easy to slide pizza off onto the stone. The cornmeal method tends to cause quite a bit of smoking in the home oven when the cornmeal gets on the oven floor. I will probably only use this method on the grill.
I topped one pizza with zucchini sliced thin and allowed to "drain" on paper towel beforehand, corn, sliced shallots and ricotta. Drizzle with olive oil/salt/pepper. With the thin crust the whole thing cooks in about 10 minutes. If you use a heavy sauce or wet ingredients it will be tricky to get the pizza cooked through without burning the bottom. The other pizza was fresh mozzarella, tomatoes (seeded), shallots and basil. Both were delicious. I used about 1/2 lb portion of dough for each pizza. According to the recipe I should have enough dough to make another 6 pizzas! You can keep in the refrigerator for ~2 weeks or up to 3 weeks in the freezer.