Categories: bread, italian, savory
Ingredients
- 1-1/2 kg semolina flour
- 2 cubes yeast
- 1-1/2 tbsp salt (scant)
- cherry tomatoes, halved
- garlic, in itty-bitty pieces (one clove for every 2-3 pans of pizza)
- olive oil, copious amounts
Directions
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Put the flour and salt in a large bowl.
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In a separate container, dissolve the yeast in a small amount of lukewarm water.
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Add water/yeast mixture to flour a little at a time with one hand while beginning to gather the flour into a ball of dough with the other.
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Add more water, if necessary, to form a rather wet, almost drippy dough.
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Punch, pound, stretch and pull the dough until it starts looking smoother and more dough-like.
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Let it fall back into the bowl, cover with a plate, a damp cloth or plastic wrap, and let it rise until double (at least an hour, if not two).
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To check if it has risen enough, poke it with your finger. If the hole closes up right away, leave it to raise some more. If the hole remains, it’s ready.
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Preheat oven to 200-260°C (400-500°F).
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Grease pans generously with olive oil.
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Take enough dough to fill the bottom of a pan and press it out to a thickness of 3/8"-1/2", making sure it’s pretty well swimming in oil and that the oil has washed liberally over the surface of the dough.
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Cover with tomato halves, pressing firmly into the dough, and sprinkle with garlic and salt, making sure to salt the tomatoes.
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Let pizzas rise to double.
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Bake in oven until brown and juicy.
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NOTE: Each time I make this, the oven is never hot enough. So think hotter.