INGREDIENTS
3 cups plain Flour
½ cup fine Semolina
2 tbsp. dry Yeast
1 tsp. Sugar
1/2 cup warm Water, add more water as much as the dough needs
1/2 tsp. Salt
1/2 cup Vegetable Oil
METHOD
Proofing the yeast: Place the warm water in a bowl, add the sugar, let it sit for 5 minutes until the yeast dissolves. The yeast should foam indicating that the yeast is active.
If you are using instant yeast instead of active yeast, no proofing is required, just add it to the flour mixture.
In a large bowl, combine by hand, the dough ingredients together. Mix flour, semolina, salt, and sugar. Make a well in the middle and add the yeast, vegetable oil, and warm water, knead the dough gently until it becomes smooth and bouncy. Form the dough into a ball and place it in a greased large bowl coated with oil. Cover with plastic wrap and let rise for at least one hour.
Divide the dough in 2, roll each between 2 parchment paper, make it thin and round to fit your baking pan, prick with a fork to prevent pumping up while baking.
Bake the pizza for 6 to 7 minutes in a preheated oven, before adding the chosen ingredients. This is called “blind baking” or “prebaking”, it’s the process of baking a pie crust or other pastry before time to keep the pie crust from becoming soggy due to wet filling.
Remove the prebaked pizza from the oven, add tomato pizza sauce, sliced mushrooms, and your chosen ingredients. Top with mozzarella cheese, oregano, paprika rings, onion rings, and olives. Bake again for around 10 minutes.
