For the dough*:
3 7/8 cups white bread flour
2 T coarse semolina flour
1 package Fleischmann’s active dry yeast
2 heaping tsp. fine grain salt
5 T. extra virgin olive oil
1 1/2 cups water
For the rest:
12 oz. Mozzarella cheese, cut into 1/2 inch cubes
2 T Italian seasoning (add dashes of red pepper flakes if they are not included in the seasoning)
1/2 stick butter melted
1/3 cup olive oil
1 cup finely grated Parmesan cheese
Marinara sauce, for dipping
You can really use whatever pizza fillings you like, but we used the following. Just be sure to completely drain and pat dry whatever ingredients you use.
*If you are in a real-time crunch or if making homemade dough scares the living bejeezus out of you, you can use biscuit dough or something similar that’s pre-made.
Preheat oven to 475 degrees. Dough likes warm kitchens. Combine dry ingredients (flour, yeast, semolina, salt) in the bowl of a stand mixer. Using a bread hook, turn stand mixer onto its lowest setting. Slowly add oil and water. After the liquid has been added, continue to mix at the lowest speed for two minutes. Turn mixer to the next highest speed and continue mixing for six minutes or until dough becomes firm and barely sticky.
Turn the dough out onto a lightly floured surface. Gently knead for two minutes. Form dough into a ball and place it into a lightly oiled bowl. Cover loosely with plastic wrap and a towel and let rest for one hour. While the dough is rising, whisk together butter, oil and Italian spices.
Once the dough has nearly doubled in size, lightly punch it down in the bowl. Pull off small pieces of dough from dough ball (slightly less than a tablespoon if you were to measure it), flatten the piece out into a circle and place toppings with mozzarella cube in the center. Pull edges of the dough around the toppings like a package and pinch together. Lightly roll with palm, so a more uniform sphere is created. Dip each piece in butter and spice mixture and drop into a bundt pan. (Sprinkle a little Parmesan into the bundt pan before you begin.) Once the bottom of the pan is covered with a layer of dough, sprinkle with 1/3 of the remaining cheese. Continue this process two more times (you will end with 1/3 of the cheese for the top once baked).
Cover pan with a towel and let rise for another 45 minutes to an hour, once the dough nearly reaches the top of the pan. Place into the oven and reduce heat to 425. Bake for 20-30 minutes until the top is dark golden brown and crispy. Let cool for 15 minutes and turn out bread onto a serving platter. Top with remaining cheese and serve with a marinara sauce for dipping.
Eat this and you won’t even be slightly bummed that you canceled cable and missed the Grammys.