We just love this Semolina Pizza Dough recipe.
It makes such a nice, crunchy crust that has incredible flavor.
It’s perfect when you want an incredibly flavorful and thin crust.
How To Make Semolina Pizza Dough
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Make sure you are starting with good active yeast and then you need to wake the yeast up by adding it to lukewarm water (approx. 120°F) and gently whisking it.
If the granules don’t dissolve and you see some floating to the surface, your yeast is dead. Discard the mixture and start over with fresh yeast.
Once the dough is ready, you’ll want to shape the dough into a ball.
Press the top of the ball firmly with the heel of your hand, pushing downward and slightly away from you.
Use your other hand to turn the dough 45 degrees, gathering it and shaping it back into a ball as you do. Repeat this pushing-turning-gathering motion for 2 to 3 minutes, until the dough is smooth.
This dough is even better when you use a combination of semolina and durum wheat (and of course, all-purpose flour). Hodgson Mill sells a nice mix of semolina and extra fancy durum wheat, which can be found in many supermarkets. If you find the combo version, just substitute it for the amount called for the semolina in this recipe.
But trust me, the wonderful addition of just semolina is wonderful in this recipe!
A wonderful pizza to make with this dough is our Soppressata, Mushroom and Black Olive Pizza. It’s to die for!
Now, go ahead and make this amazing Semolina Pizza Dough recipe!
You can easily freeze the dough for up to 3 weeks!
Yes!
In a small bowl or measuring cup, whisk together the yeast, sugar, and warm water. Let it rest for 5 to 7 minutes. It should foam a little and show gas bubbles, if it doesn't, the yeast is dead and you'll need to start again with fresh yeast.
2¼ tsp active dry yeast, 1 tsp sugar, ¾ cup warm water
In a food processor, combine the semolina flour, all-purpose flour, and salt. Pulse a few times to combine.
1 cup semolina flour, 1 cup plus 3 tbsp all-purpose flour, 1¼ tsp salt
Whisk the olive oil into the yeast/sugar mixture.
1 tbsp olive oil
With the motor running, add the yeast mixture in a steady stream and then pulse until the dough comes together in a rough mass.
Process the dough again a few times.
Transfer the dough to a lightly floured work surface and form it into a smooth ball.
Place the dough in a large oiled bowl, turn the dough to coat with oil, and cover the bowl with plastic wrap.
cooking spray
Let the dough rise in a warm place until doubled in size and looks spongy, about 2 hours.
Turn the dough out onto a lightly floured work surface, gently punch it down, and shape it into a smooth cylinder.
Divide the dough into 2 equal portions.
Shape each portion into a smooth ball, dusting with flour only if the dough becomes sticky.
Cover both balls of dough with a clean kitchen towel and let rest for 15 minutes before proceeding with your pizza recipe.
(You can freeze the balls of dough in gallon-size zipper lock bag, being sure to squeeze as much of the air as possible out of the bag, for up to 2 months. Thaw the frozen dough for 3 to 4 hours at room temp.).
Calories: 237kcal | Carbohydrates: 44g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Sodium: 875mg | Potassium: 127mg | Fiber: 3g | Sugar: 1g | Calcium: 9mg | Iron: 3mg
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