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Semolina is used in this recipe which helps to create the most delicious crust. It is a two day process but doesn't take long each day. You can freeze the dough and take it out as you need it. Just throw it into the refrigerator the day before you want to have pizza. The filling is a 3 cheese with pesto. You could use any combination of cheese's that you would like. Enjoy! If you would like to see more wonderful pictures and read our story about this bread from our blog click here.
Directions
Prep all your ingredients together before starting, this is a great way to make things move faster and to be sure you have everything you need. You want your water to be very cold, so, add some ice, the water should read about 40F. Be sure to remove the ice before using the water. Pour all the ingredients into a large bowl and mix till smooth. Dump out onto a flat surface and knead for 8 - 10 minutes.
Once the dough has been kneaded it should be smooth and elastic. Cut the dough into 6 equal pieces.
I like to weigh the pieces so they will all be equal in size. Line a cookie-sheet with parchment paper and spray with a little oil.
Roll each piece of dough into a ball and place onto the parchment paper. Brush the tops of the dough with some olive oil. Now, cover with plastic wrap and place into the refrigerator overnight.
The next morning remove the dough from the refrigerator about two hours before using. ( If you are not planning to using all the pizza dough that day you can place the unwanted dough into the freezer and do not have to let it sit out for two hours. Be sure to wrap each piece of dough into plastic wrap and place into a freezer bag and freeze. After, when you want to use the dough, thaw in the refrigerator for one day before baking ). After the dough has been out for two hours, place your pizza stone into the oven about 35 minutes before baking to get good and hot, turn oven to 500F. To make the three cheese topping you will need 1 1/2 cups Ricotta cheese, 1/2 cup Parmesan cheese, a 1/2 cup mozzarella cheese, 1 egg and two tablespoons fresh basil, salt and pepper to taste. Mix all together in a large bowl. Cover till ready to use. This makes filling for 3 pizzas.
Now, place parchment paper on the table. Sprinkle with cornmeal, place one ball of pizza dough on top. Using your fingers starting in the middle press dough to a 7 inch circle. Be sure to leave an edge on the pizza.
When the dough is shaped into a 7 inch circle add the Pesto.
Add about 1/3 of the filling and top with grated cheese.
Place the pizza onto the hot baking/pizza stone and bake for 10 or till done. Of course you can use any toppings or filling you want to this pizza. The dough is very tasty and wonderful to work with. Bread Recipes you may like. 
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