Pizza Dough

1)  In the bowl of standing mixer, sprinkle the dry yeast over warm water until it fizzes, usually 2-5 minutes.

2)  Add the salt, semolina flour, olive oil and mix until combined.

3)  Add the all-purpose flour, ½ cup at a time, and knead the dough until dough is smooth and not sticky.

4)  Form dough into a ball, and place in an oiled bowl.

5)  Cover with a damp towel and proof overnight in an oven with light on, about 12 hours.

6)  Once dough has risen to twice its size, punch the dough to remove air. If not intending to use all the dough, divide into six balls and freeze covered with saran wrap what you won’t be using. Otherwise, knead to develop gluten formation.

7)  Again, let rise in warm ambient temperature at 70°F until it doubles in size, about 45 minutes.

8)  Roll out into 6  eight inch rounds.

Note: If you choose not to make this pizza dough, you can buy premade dough which will dramatically reduce the prep time necessary.

Cooking Pizza and Prepping Toppings:

1)  Take a small handful of cornmeal and place a generous amount on a pizza round. Cornmeal allows for the pizza to slide off the pizza round onto a pizza stone.

2)  Place the 8 inch round pizza dough onto the pizza round and begin to top with toppings.

3)  Mix together the Los Altos Crema Mexicana Natural and Nutella spread and spread about 1 T of this mixture as a sauce base.

4)  Then add 1T of semi-sweet chocolate morsels, 1 T of golden raisins, and 2 oz of guava shells in syrup cut into strips.

5)  Finish the toppings with 1 T of Los Altos Queso Requeson  and brush crust with olive oil.

6)  Slide the pizza off the pizza round and onto the hot pizza stone that has been preheated in an oven to 450°F.

7)  Bake for 10-15 minutes.  Pizza is ready when crust has cooked a golden brown and chocolate has melted.

8)  Remove the pizza from the pizza stone by sliding back onto pizza round and removing from the oven. Let it cool.

9)  Garnish with powdered sugar, slice and serve.

10)  Repeat this process for the rest of the 5 dessert pizzas or dough can be frozen for later use.