Lugano Pizza Dough
- 1 1/4 pounds hard wheat flour
- 2 1/2 cups water
- 1/4 ounce yeast
- 1 3/4 pounds bakers flour (hard wheat or bread flour)
- 1 1/4 pounds semolina — fine
- 1 pound "Biga" or starter (see recipe below)
- 1/8 teaspoon dry active yeast
- 3 ounces olive oil
- 1 ounce salt
- 1 ounce granulated sugar
- 1/2 cup hot water
- 2 1/2 cups water, divided
- Biga: Mix flour with dry yeast. Add water slowly until incorporated.
- Place in container. Cover and refrigerate. Allow 24 hours to develop before using as a starter
in making pizza dough.
- Pizza Dough: Combine "Biga," flour, semolina and salt in mixer.
- In separate container combine olive oil, sugar, yeast and hot water. Let yeast
dissolve. Add to flour mixture.
- Under medium speed (with dough hook attachment)
add half of water. Slowly add other half as needed.
- Form 8-ounce balls. Cover. Let rise overnight in refrigerator.
- To use, flatten dough until very thin and spread lightly with sauce, add toppings
- Bake on a preheated pizza stone at 450 degrees F until crust is golden
brown, about 10 to 15 minutes.
- Add any fresh herbs after baking.
Makes about 8 pizzas.
This dough can also be used for focaccia bread.
Source: Greg Neville, Lugano Restaurant, Salt Lake City, Utah
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