Thanks to Chicago Brick Oven for sharing their excellent pizza dough recipe.
1-1/2 cups warm water (about 110°F to 115°F)
1/4 ounce active dry yeast
1 teaspoon sugar
3-1/2 cups all-purpose flour
1/2 cup semolina flour or fine ground yellow cornmeal
1/3 cup olive oil and extra for coating the bowl
1 teaspoon salt
Combine yeast, water and sugar in a mixing bowl and stir. Let sit until foamy on top. Add 1/2 cup flour, the semolina and 1/3 cup olive oil with the salt. Mix and continue working in the flour a 1/4 cup at a time until completed.
Put the dough on a lightly floured work surface and knead until smooth and tacky. Prepare a large mixing bowl coated with olive oil and place the dough in it. Cover the bowl with wax paper or a wet towel. Place in a warm area and let double in size; this usually takes more than an hour.
Knead the dough a little and separate into 2 equal portions. At this point, store in airtight bags; it’s ready to use as directed in recipes.
Note: You can freeze and store this dough up to four months. Before using, make sure to thaw for several hours at room temperature or in the refrigerator.
Our friends at Chicago Brick Oven have made quite possibly a perfectly simple pizza recipe. While Chattanooga and Nashville aren't exactly known for their BBQ (hat tip, Memphis), we do often have a hankering for a sweet, savory pizza that celebrates all things barbecue. Here's to pizza, Tennessee-style.