If you’ve been following me on twitter, or here on my blog for longer than a week, you know that I love pizza. As sophomoric of a favorite food as it may be, I still love it. I think part of my love came from my childhood, where my pops would make some killer pizza dough about once a month.

Now, for this post, we’re just gonna get down and dirty. No cutesy banter – let’s just get down to cooking. The only thing I will preface about this recipe, is that I like my pizza crunchy, which is why I use the semolina flour. If you like your pizza a little softer, please don’t use semolina – instead just use all-purpose. Keep in mind, that your cooking times may change if you make changes. So don’t blame me for a burned pie.


- 1 Package of fast rising yeast
- 7/8 cup of 105 degree water
- 1 tsp sugar
- 1 tsp salt
- sprinkle of pepper
- 1 tbsp EVOO
- 1 tbsp milk
- 1 1/2 Cups all purpose flour
- 1 cup Semolina flour

- Put 1 package of fast rising yeast into 7/8 cup of very warm (105 degrees) water. Add 1 teaspoon of sugar and stir. Let sit for 10 minutes or until very foamy.
- Put 2 1/2 cups all purpose flour into Cuisinart with 1 teaspoon salt and sprinkle of pepper. Start mixing flour and pour yeast/water mixture into the flour.
- Add 1 tablespoon of EVOO and 1 of milk while mixing.
- Mix for about 40 seconds. The dough should form into a ball and be somewhat sticky but not wet. You may need to add water if it is not forming into a ball or add flour if it is too sticky.
- Preheat oven to 500 degrees, and place your pizza stone in.
- Pull the dough out of the cuisinart and put it into a oiled bowl turning it over in the bowl to coat all sides of the dough. Clover with plastic and let rise until double in size (about half an hour).
- Pull dough out dust with flour so it isn’t sticky. Divide in half and roll each half out for pizzas.
- I put my rolled out dough into the oven for about 5 minutes before putting toppings on, so the pizza keeps its shape better.
- Total cooking time should be about 10 to 12 minutes but just keep checking it.

This recipe will make 2 12 inch pizzas (roughly). How you choose to top it, is completely up to you. For this particular occasion, I chose to top it with my red sauce, Mozzarella and Parmesan, Fresh Tomatoes, Prosciutto, and Fresh Basil.

With pizza, you really can’t mess up the topping situation. I’m more of a purist myself, but you can choose to dress it up however you like it.