Tuesday, September 14, 2010

Savory Homemade Pizza

When you're sandwiched between several three-day yom tovs (and here are some recipes I worked on for those days), you might be interested, like I am, in a couple of dairy meals. I did a flavorful homemade pizza that is easy and quick, outside of the 1 hour rise time. But it's worth it!

2 pkg. rapid rise yeast
2/3 c. warm water
1 tsp. sugar
1 tbsp. salt
4 c. flour
1 tbsp. sugar
2 tsp. granulated garlic
2 tsp. dried basil
2 tsp. dried oregano
1 tsp. dried rosemary
3 tbsp. olive oil
2/3 c. warm water

For topping and baking:

1/3 cup semolina flour (or stone ground corn meal, regular corn meal, or yellow corn meal)
tomato sauce
mozzarella cheese
pizza toppings

Dissolve yeast in first 2/3 cup of lukewarm water with 1 tsp. sugar and set aside for five full minutes until bubbly and yeasty-smelling. Combine remaining ingredients, mix well, and then add the yeast mixture. Knead well or use a dough hook in an electric mixer, mix for five minutes. Oil a bowl with olive oil and place the dough in it and turn the dough so that the oil coats the entire dough ball. Set aside in a warm place for an hour.

Roll out the dough on top of some semolina flour, either in a round or in a large rectangle. Cover with tomato sauce, cheese and any other toppings of your choice and bake* at 400 degrees for 15-20 minutes until browned and bubbly.

*I bake pizza on top of a bread stone, and preheat the stone in the oven for half an hour.


  1. couldn't find semolina flour, is there a substitute you would recommend?

  2. Am trying this one (almost) right away.

  3. corn meal can be used in place of semolina flour. It can also be not used at all if you bake the pizza crust on top of non-stick foil or parchment paper.