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Throw refrigerator dough together in the morning or evening, or whenever you have a few spare moments. The small amount of yeast allows the dough to keep in the fridge for up to 5 days without developing a "sour" taste. We kept one batch for 6 days; the rolls were a little denser, but still tasted good. Note: If you plan to use the dough within 12 hours or so, knead it and then let it rise at room temperature for 1 hour before refrigerating. — S.G.
3 cups (12 3/4 ounces) King Arthur Unbleached All-Purpose Flour
2 cups (11 ounces) semolina
3 tablespoons (3/4 ounce) Pizza Dough Flavor OR 3 tablespoons white cheese powder (both optional but good!)
3 tablespoons (1 1/2 ounces) olive oil
2 gently rounded tablespoons (3/4 ounce) King Arthur Easy-Roll Dough Improver (optional, but helpful)
2 teaspoons (3/8 ounce) salt
1 teaspoon instant yeast
1 1/2 cups (12 ounces) water
Manual /Mixer Method: Combine all of the ingredients and mix till cohesive. Knead the dough, by hand or mixer, till it's smooth, about 5 to 10 minutes. The dough will become smooth and shiny. Place the kneaded dough in a greased bowl, cover it, and refrigerate at least overnight, or for up to 5 days.
Bread Machine Method: Place all of the ingredients into the bucket of your bread machine. Program the machine for dough or manual, and press Start. Check the dough after about 15 minutes; it should be smooth and shiny. Add additional water or flour as needed. Cancel the machine after the final kneading cycle, and refrigerate the dough as directed above.
Shaping: Preheat your oven to 450°F. Remove the dough from the refrigerator, divide it in half, and fold each piece over a few times to remove any large air pockets. Use a rolling pin or your hands to gently stretch the dough to the thickness you like. Place each piece on a lightly greased pizza pan, or on parchment paper if you'll be baking on a stone or grill. Let it warm for 30 minutes or so, or the time it takes to prepare the toppings.
Baking: For the crispiest crust, pre-bake it for 8 minutes before adding toppings. Sometimes the crust blows up like a balloon at this stage; if it does, just remove it from the oven or grill, and prick a few holes in it; it'll deflate. (We sometimes change our mind at this point and turn what was supposed to be pizza into the biggest stuffed pockets you've ever seen.)
Add the toppings of your choice, and return the pizza to the oven for about 12 to 15 minutes, or until the cheese (if you're using it) has melted. Yield: two thin-crust 14-inch pizzas, or smaller, thicker-crusted pizzas.
Nutrition information per serving (1/8 of 1 thin crust, 66g): 177 cal, 3g fat, 5g protein, 32g complex carbohydrates, 2g dietary fiber, 267mg sodium, 72mg potassium, 2mg iron, 4mg calcium, 52mg phosphorus.
This recipe reprinted from The Baking Sheet Newsletter, Vol. XII, No. 5, Summer 2001 issue.