Cheese Thin & Crispy Pizza

Instructions

• 1Place the flour, semolina, salt and yeast in the bowl of a stand mixer. Using the dough hook, mix to combine. Add the water and oil and knead on low speed for 10 minutes or until the dough is smooth and elastic.
• 2Cover the bowl with plastic wrap and let the dough proof in a warm, draft-free place for 2 hours until doubled in size.
• 3Lightly sprinkle two baking sheets with semolina and place the dough balls on the baking sheets, leaving 4-inches between the balls. Drizzle each ball with a little oil, spread the oil to coat the dough. Cover each baking sheet with plastic wrap and proof in a warm, draft-free place for a further 30 minutes. Meanwhile, continue to the next step.
• 4Select the THIN & CRISPY setting. Turn the DARKNESS dial to the LIGHTER setting and select 7 minutes on the TIMER dial (preheat can take up to 20 minutes). Meanwhile, continue to the next step.
• 5Place the tomatoes, oil, garlic, oregano, salt and crushed red pepper flakes (if using), in large bowl. Process with an immersion blender until smooth.
• 6Once the oven had preheated, sprinkle semolina on a clean countertop. Use a bench scraper to lift one of the dough balls and place on the countertop. Sprinkle semolina over the dough. Keep the remaining dough covered to prevent it from drying out. Using a rolling pin, roll out one portion of the dough into a 9-inch round. Lightly sprinkle the pizza peel with semolina. Carefully transfer the dough onto the pizza peel, gently shaking off any excess semolina.
• 7Spread a quarter of the sauce evenly over the dough to the border. Scatter ½ cup mozzarella on top.
• 8Place the pizza in the oven and press the TIMER dial to start the timer. Cook for 7 minutes, or until the crust is crisp and golden.
• 9Transfer to a cutting board, slice and serve. Repeat with the remaining dough, sauce and cheese.
• 10Blah blah manual mode
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