Pizza dough by Chef Cosmo Meens
1 cup all purpose flour or whole wheat flour
1 cup semolina flour
8 g pack quick rise yeast
1 Tbs. olive oil
3/4 tsp sea salt
1 cup warm water
cornmeal (for cooking)
if using whole wheat flour add 1/4 cup more water
Mix 2 Tbs. flour, 8 g pack yeast with 1/2 cup warm water and set aside for 5 minute.
Mix the rest of the flour with yeast mixture, olive oil and remaining 1/2 cup warm water.
Turn out onto lightly floured counter and knead for 3-5 minutes. Clean bowl and oil inside. Place kneaded dough into oiled bowl, cover with tea towel and set aside to rise for 1 hour.
Preheat oven to 500F.
Place your cast iron skillet on the stove over a medium/high heat and lightly dust with a little flour.
Remove from bowl once doubled in size. Cut into four equal pieces and roll each piece into 8-9 inch round.
Watching your fingers, tuck the dough round into your hot skillet, and add sauce and toppings of choice whilst on the stove.
Turn off the stover and slide your skillet into the preheated oven and cook for 7-10 minutes.
To remove, slide a spatula underneath and lift out before slicing and serving.