To read more recipes, advice, and other low-sodium shenanigans from Sodium Girl, visit her website.
- 2 Teaspoons dry yeast
- 1/2 Cup lukewarm water
- 3 1/2 Cups all-purpose flour
- 1/2 Cup semolina flour
- 1 Tablespoon nutritional yeast
- 1/4 Teaspoon black pepper
- 1/4 Teaspoon salt-free garlic powder
- 1/4 Teaspoon dried oregano
- 3/4 Cups cold water
- 1/4 Cup olive oil
Preheat the oven to 425 degrees.
You can make this dough in a large bowl with your hands or by using a stand-up mixer with a dough hook for more man power. Either way, begin by stirring yeast and lukewarm water together in a bowl (or directly in your mixer). Add ¼ cup of the all-purpose flour and ¼ cup of the semolina. Mix well with a whisk and let it sit until bubbly, about 15 minutes.
Combine the remaining flour, semolina, nutritional yeast, black pepper, garlic powder, and dried oregano in another bowl. Then add these dry ingredients to the yeast mixture, adding the cold water and olive oil as well. Stir to combine, and knead all the ingredients until it forms a ball. It will take a few minutes to come together, so be patient. As for texture, the dough shouldn’t be dry but not too sticky either. Add a little extra flour if it is too wet or a touch of water if it is too dry. Then, cover the dough with plastic wrap and let it rise in a warm corner of your kitchen until doubled in size, about 1 hour.
When it’s pizza time, lightly flour your work surface and divide the dough into 2 equal balls. Let the divided dough balls rest for 20 minutes and then use your hand or a rolling pin to stretch them out into 10-inch disks.
Put the dough on a pizza stone or a baking tray on the middle rack of the oven and cook until slightly crispy, about 5-8 minutes. Take out the crust and slather on your low-sodium sauce and chosen toppings. Then place the pie back in the oven until crust is golden brown, about 8-10 minutes. Let it cool, slice, and serve.