Sub-Zero PreservationWolf


The Perfect Pizza


2 teaspoons active dry yeast
Large pinch sugar
2 cups warm water (105-115°F)
1 1/2 cups semolina flour
2 1/4 cups bread or high gluten flour, divided
2 teaspoons salt
Freshly ground black pepper
Additional bread flour for kneading

Pizza toppings, as desired:
1/2 cup pizza sauce
Sausage, cooked and crumbled
Pepperoni slices
Mozzarella cheese, shredded
Parmesan cheese, grated


In large bowl, combine yeast and sugar in warm water. Allow to stand or proof for about 10 minutes, until foamy. Whisk in semolina flour and 3/4 cup bread flour. Set aside, loosely covered, for 1 hour. Add remaining flour, salt and pepper. Knead dough about 10 minutes or until soft dough is formed, adding additional flour as needed. Place in a large greased bowl and cover tightly with plastic wrap. Place in Sub-Zero refrigerator overnight. The dough will keep for about two days.

Position bakestone rack and bakestone in Wolf oven in rack position 1 (lowest position). Preheat oven in BAKESTONE at 500°F (260°C). Allow about 35 minutes for oven to preheat. Punch dough down. Roll dough into 12-inch circle on lightly floured surface. Place dough on cornmeal covered pizza peel*. Top with desired pizza toppings. Bake 8 to 12 minutes, or until cheese is browned. A thicker crust will take longer to bake.

Makes 8 servings.

*Dough may be divided in half for thinner crusted pizzas.

Use a Factory Certified installer and receive an extra year of full warranty.