Makes 8 - 8 oz. or 5/6 - 12 oz. dough balls
- 1.5 lb. Bread Flour
- 1 lb. Semolina Flour*
- 1/4 oz. Instant Yeast
- 24 oz. Warm Water
- 3 T Olive Oil
- 1 T Salt
- 2 T Sugar
- 2 T Malt Powder (optional)
*Note: You can use 2.5 lbs. of bread flour if you /ult have semolina.don
- Place warm water, salt, sugar and olive oil in the bowl of a small mixer. Stir using a dough hook at low speed (2).
- In a large bowl, mix flours, yeast and malt powder. Add to mixer and mix until combined thoroughly. If dough is a little sticky, add flour until dough is of medium firm consistency. Allow to knead about 3 minutes. (All mixing can be done by hand if a mixer with dough hook is not available.)
- Cut dough into eight pieces and round so that all edges are smooth and dough pieces resemble a small ball. Place on an oiled sheet pan and allow to rest for 30 minutes. Refrigerate until ready to use, or freeze for future use.
- Flour each piece of dough before using and push down to flatten with hands. Use a rolling pin to roll out to desired thickness, 1/8-to1/4-inch depending on personal preference.
- Brush with oil and grill on a pre-heated grill on medium heat; put down lid. Allow to cook until it starts to brown lightly, approximately 2 minutes. Flip and allow to cook on other side. Top with desired toppings and cover until everything is warmed completely through and dough is cooked, approximately 3 to 4 additional minutes.
*Alternate method: Lightly sprinkle cornmeal on a sheet pan, place on rolled out dough, and top with desired topping and cook in a pre-heated 425 degree oven for 10-12 minutes.
Grilled Shrimp Bruschetta Topping
- 8 oz. Large Shrimp, peeled and deveined
- 2 T Olive Oil
- 2 ea. Garlic Cloves, minced
- 1 T Parsley, chopped
- Salt and Pepper
- Skewer shrimp and place in a bowl with remaining ingredients.
- Place on a hot grill, flip once and cook until just cooked through.
- 2 cup Diced Plum Tomatoes
- 1 T Chopped Garlic
- 1/2 ea. Red Onion, diced fine
- 3 T Extra Virgin Olive Oil
- 1 T Balsamic Vinegar
- 2 T Basil Leaves, julienne
- 8 oz. Grilled Shrimp, diced
- Salt and Pepper
- Grated Asiago
- Combine all ingredients in bowl and mix. Place on top of grilled pizza dough, top with cheese and cook until warmed through and cheese is melted. Can be served hot or at room temperature.
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