Chocolate and pizza, isn’t this the ultimate diet? This dough is a superb base for dessert pizzas, either baked or grilled. Grilled strawberries with a drizzle of chocolate are the perfect topping for this sweet indulgence.
(Makes two 14- to 16-inch (36 – 41 cm) rounds)
- 1 cup (235 ml) warm wafer (110′F to 115′F (43′C-46′C));
- 1 (1/4 ounce – 7 g) package of active dry yeast;
- 2 tablespoons (30 g) sugar;
- 1 tablespoon (15 ml) vegetable oil, plus extra for brushing bowl;
- 2 1/2 cups (275 g) all-purpose flour;
- 1/3 cup (38 g) semolina flour or whole wheat flour;
- 3 tablespoons (44 ml) unsweetened cocoa powder.
Combine the water, yeast, and sugar in a large mixing bowl and stir to combine and dissolve the yeast. Set aside until foamy, about 5 minutes. Combine the flour, semolina, and cocoa in a large mixing bowl, then stir with a whisk to combine. To the yeast mixture, add 1 1/2 cups (165 g) of the flour mixture and 1 tablespoon (15 ml) vegetable oil, then mix by hand until fully incorporated and smooth.
Continue adding the flour mixture, 1/4 cup (28 g) at a time, working the dough after each addition, until all the flour is incorporated. When finished, the dough should still be slightly sticky. Turn the dough out onto a lightly floured work surface and knead until smooth but still slightly sticky, about 3 to 5 minutes. Coat a large mixing bowl with oil. place the dough into the bowl, and turn to coat all sides. Cover with plastic wrap or clean kitchen towel and place in a warm, draft-free area to double in size, about 1 hour.
Punch down dough, divide into two portions, and form each portion into a ball. Use immediately as directed or place the dough in airtight plastic bag and refrigerate until ready to use.
If refrigerating before use, remove from refrigerator and bring to room temperature before continuing with recipe. The dough can be kept refrigerated for about 2 days, although you may have to punch it down once or twice during that time. To freeze, place the dough in airtight bags for up to 3 months.