Pizza

Directions

1. Prepare Wet Team
1. Combine Water (140g), Milk (260g), and Sugar (5g) in a saucepan or microwavable bowl
2. Heat Milk mixture to 110° F on stovetop or microwave as measured by an instant read thermometer.
3. Add Active Dry Yeast to Milk mixture and allow 10 minutes to bloom. If your yeast isn't foamy after a few minutes, you have dead yeast and should start over with a fresh packet.
2. Prepare Dry Team
1. Combine All Purpose Flour (500g), Semolina Flour (125g), and Fine Sea Salt (10g) in a large mixing bowl.
2. Wisk to combine thoroughly.
3. Bring it together
1. In the bowl of your mixer, combine milk mixture and olive oil.
2. Stir briefly.
3. Start mixer on Stir with dough hook attachment.
4. Add ½ Flour mixture. Gradually increase speed to medium low. Wait until mixed in, stopping to scrape down the sides of the mixer bowl if necessary.
5. Add the remaining Flour mixture in two more equal doses waiting for each batch to be mixed in before adding the next.
6. Once all flour has been added, turn up the speed to medium or medium-high for 5 minutes. The dough should come together and pull away from the sides of the bowl.
7. Stop the mixer and shape the dough into a ball.
8. Place the dough into a large, lightly oiled bowl, cover with plastic wrap, and set in a warm, dry place to allow the dough to rise for 2 hours - dough should double in size.
9. Refrigerate for up to 3 days covered in plastic wrap. Pull the dough out of the fridge to rest at room temperature at least 2 hours before use.