Semolina Pizza - Smoked Ham with Artichokes and Prosciutto with Mushrooms

Dinner 5.02.2013: Semolina Pizza - Smoked Ham with Artichokes and Prosciutto with Mushrooms

Smoked Ham with Artichokes

Smoked Ham with Artichokes (brush edges with olive oil, marinara with sun-dried tomatoes, mozzarella, smoked ham, sliced black olives, marinated artichokes, thinly sliced red onion) - after baking top with fresh or dried oregano and grated parmesan. Serve with green salad.

Prosciutto with Mushrooms (brush edges with olive oil, marinara with sun-dried tomatoes, mozzarella, prosciutto, sliced black olives, sautéed mushrooms, thinly sliced red onion) - after baking top with fresh or dried oregano and grated parmesan. Serve with green salad.

Prosciutto with Mushrooms

Semolina Pizza Dough - makes 4 pizzas

• Combine yeast with water and let stand for 5 minutes until starting to foam.
• 1.5 cups 100F water + little more if dough is too dry
• 1 packet yeast
• Combine flours, salt, and sugar.
• 2 cups unbleached flour
• 2 cups Semolina flour
• 2 tsp salt
• 1 tsp sugar
• Add oil to yeast-water and slowly add to flour mixture.
• 0.5 cups olive oil
• I use my Breville bench mixer with the dough hook attachment. 
• Once all ingredients are combined knead on low speed for 8-10 minutes.

• I use 1/2 of the dough immediately and the other 1/2 I **retard after kneading.
• Lightly brush the inside of a bowl with a little olive oil, cover with a clean, wet dish cloth and let rise in a warm place until doubled in size (1-2 hours). This dough will not be as light as dough made from regular flour alone. It will be heavier with a super nice bite to it.
• When dough has doubled in size, punch down center, fold in sides and let rest for another 5-10 minutes.
• Divide dough into two pieces.  Roll out it our using a little flour or semolina and a rolling pin flipping a few times. Add your toppings and bake your pizza in a pre-heated 500F for 10-12 minutes.
• Forget the silly baking stones and use a metal cookie sheet which will give you the best crust ever.

**'Retarding' dough simply means you are putting it in the fridge to stop it from rising similarly to shocking blanched vegetables in ice water to stop them from cooking further. You can keep the dough in an air-tight container the fridge for up to 7 days and when you are ready to use it simply bring it to room temperature and let it continue rising.

This dough also makes a nice focaccia.