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lugano pizza dough
Lugano Pizza Dough Source: Greg Neville, Lugano Restaurant, Salt Lake City, Utah 1 3/4 pounds bakers flour (hard wheat or bread flour) 1 1/4 pounds semolina — fine 1 pound "Biga" o...
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Ingredients8 items
Ingredients
- 13/4 pounds bakers flour (hard wheat or bread flour)
- 11/4 pounds semolina — fine
- 1pound"biga" or starter (see recipe below)
- 1/8teaspoondry active yeast
- 3ounceolive oil
- 1ouncesalt
- 1ouncegranulated sugar
- 1/2cuphot water
Directions
- 1
Lugano Pizza Dough Source: Greg Neville, Lugano Restaurant, Salt Lake City, Utah 1 3/4 pounds bakers flour (hard wheat or bread flour) 1 1/4
- 2
In separate container combine olive oil, sugar, yeast and hot water
- 3
Let yeast dissolve
- 4
Add to flour mixture
- 5
Under medium speed (with dough hook attachment) add half of water
- 6
Slowly add other half as needed
- 7
Form 8-ounce balls
- 8
Let rise overnight in refrigerator