Semolina Pizza Dough

Name: Semolina Pizza Dough
Prep time: 20 min
Cook time: 1 h 55 min
Total time: 2 h 15 min
Yield: 2 crusts
Ingredients: 1/4 cup warm water [110°F (43°C)]; 1 teaspoon granulated sugar; 1 package (2 1/4 teaspoons) active dry yeast; 1 cup room-temperature water; 1 tablespoon mild olive or vegetable oil; 2 cups plus 2 tablespoons fine semolina flour; 1 cup plus 7 tablespoons all-purpose flour; 2 to 3 teaspoons Diamond kosher salt

User Reviews

4.7

126 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
2 hrs 15 mins
Servings
2 crusts
Calories
1089 kcal
Course
Main Course
Cuisine
Italian

Semolina Pizza Dough

Iris Warren

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This semolina pizza dough is surprisingly simple to work with and remarkably satisfying in a sturdy sorta way. So load 'er up with toppings and cheese and fear not.

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Ingredients

Servings

1/4 cup warm water [110°F (43°C)]
1 teaspoon granulated sugar
1 package (2 1/4 teaspoons) active dry yeast
1 cup room-temperature water plus more as needed
1 tablespoon mild olive or vegetable oil plus more for the bowl
2 cups plus 2 tablespoons fine semolina flour
1 cup plus 7 tablespoons all-purpose flour plus more for the work surface
2 to 3 teaspoons Diamond kosher salt

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Instructions

In a measuring cup or small bowl, stir together the warm water and the sugar. Sprinkle with the yeast and let stand until it starts to foam, about 5 minutes.
Add the room-temperature water and the olive oil to the foaming yeast concoction. Let it rest for a moment.
In a food processor, combine the semolina and all-purpose flours and the salt. With the motor running, add the yeast mixture in a steady stream and then pulse until the dough comes together in a rough mass, about 12 seconds. (If the dough doesn't form a ball, sprinkle it with 1 to 2 teaspoons of cold water and pulse again until a rough mass forms.) Let the dough rest in the processor bowl for 5 to 10 minutes.
Process the dough again for 25 to 30 seconds, steadying the top of the food processor with one hand. The dough should be tacky to the touch but not sticky.
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. Let the dough rise in a warm place until doubled in size and spongy, about 1 1/2 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 10 minutes before proceeding with your pizza recipe. (You can freeze the balls of dough in gallon-size resealable plasic bags, 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 temperature.)

Nutrition Information

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Serving 1crust Calories 1089kcal (54%) Carbohydrates 222g (74%) Protein 37g (74%) Fat 3g (5%) Saturated Fat 1g (5%) Monounsaturated Fat 1g Sodium 3500mg (146%) Fiber 11g (44%) Sugar 2g (4%)