Samaipata Pizza Dough February 13, 2010

This is a recipe that a friend asked me to post months ago. It has served me well over the years in making a kick-ass homemade pizza. The recipe was originally taken from an online source, but looking around it is a pretty general recipe so I don’t feel I need to reference it.

Samaipata Pizza Dough

1 cup wheat flour
5 cups white flour
pack of yeast or pinch
2 tb. olive oil
1 tb. Salt
1 tb. Sugar
2 1/2 cups warm water

For conversions click here.

In a large mixing bowl dissolve yeast and sugar in warm water for 10 minutes.  stir in oil, 1/2 cup wheat flour, salt and 3 cups of the white flour. Mix in the remaining flour slowly. At a point you will need to tip the dough out of the bowl and begin to knead it. Knead for 8 minutes and create a ball with the dough. Place the dough in a bowl and rub with a layer of oil on top (this will keep it from getting hard). Leave it for 1 hour and then roll it out and make pizza.

You can add what you want to this recipe at the end when you are kneading it to make flavored doughs. Try chopped garlic, fresh herbs or even just pepper. It will make a good herbed dough. I think I used chives in the dough above.

Experiment with the amount of wheat flour you put into the dough. I like it with more wheat dough, but some like it with none.

Cooking tip: I have found that it helps to pre-bake the dough. Roll out the dough to the size you want it and bake at 350 degrees for about 5-8 minutes. After that, put the toppings you want on it and finish baking for another 10-15 minutes.

I’ll leave you with an image of my pizza tossing skills.