- Cook Time
- Prep Time
- 16 ServingsServings
- Dough:1 tsp granulated sugar 5 mL
- 1 tsp rapid rise yeast 5 mL
- 1 tsp salt 5 mL
- 4 1/2 - 5 cups bread or all purpose flour 1.1 - 1.18 L
- 1/3 cup semolina 75 mL
- 1 3/4 cups water 425 mL
- 1 Tbsp canola oil 15 mL
- Tomato Sauce:4 garlic cloves, thinly sliced 4
- 1/2 tsp red chili flakes 2 mL
- 2 Tbsp canola oil 30 mL
- 1 can (28 oz/796 mL) crushed tomatoes 1
- 8 - 10 basil leaves, torn 8 - 10
- Salt and pepper to taste
- 1/2 cup Parmesan Cheese 125 mL
1 In a mixing bowl with a dough hook attachment, place sugar, yeast, salt, 1 cup (250 mL) flour and semolina. Stir to combine ingredients.
2 Add water and canola oil and mix well to combine ingredients. With mixer running, gradually add enough remaining flour to form a smooth dough.
3 Let machine mix dough or knead by hand for about 10 minutes. Remove dough hook, cover dough, and let rest for 15 minutes.
4 Divide dough into 4 equal pieces and place on baking sheet lined with parchment paper. Cover, and let rise until dough is double in bulk, about 40 minutes.
5 Meanwhile, prepare tomato sauce. In a large saucepan over medium high heat add canola oil. Add garlic and chili flakes. Simmer over low temperature about 1 minute. Do not let garlic burn. Add crushed tomatoes and mix well.
6 Bring to a simmer and add basil leaves. Season with salt and pepper. Remove from heat.
7 In a deep fryer, heat 4 cups (1 L) of canola oil to 350 F (180 C).
8 Lightly flour the dough. cut each of the 4 balls of dough into 4 pieces. Flatten with hands or with a rolling pin to about 1/8-inch in thickness.
9 Place each piece, one at a time into the hot oil. Fry each side until golden brown in color, about 2 minutes per side. Remove and drain on paper towels.
10 Top each pizza with tomato sauce and sprinkle with Parmesan cheese. Serve immediately.