Semolina Pizza Dough

Name: Semolina Pizza Dough
Prep time: 3 h
Total time: 3 h
Yield: 8 serving
Ingredients: 2¼ teaspoon active dry yeast; 1 teaspoon sugar; ¾ cup warm water; 1 cup semolina flour; 1 cup plus 3 tbsp all-purpose flour; 1¼ teaspoon salt; 1 tablespoon olive oil; cooking spray

User Reviews

5.0

6 reviews

Excellent

Prep Time
3 hrs
Total Time
3 hrs
Servings
8
Calories
237 kcal
Cuisine
Italian

Semolina Pizza Dough

Kaitlin Leblanc

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This Semolina Pizza Dough really makes a wonderful pizza dough texture and flavor. One of our favorite pizza doughs!

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Ingredients

Servings

2¼ teaspoon active dry yeast 1 package
1 teaspoon sugar
¾ cup warm water 110 - 120°F
1 cup semolina flour plus 2 tbsp
1 cup plus 3 tbsp all-purpose flour plus 7 tbsp, plus more for your work surface
1¼ teaspoon salt
1 tablespoon olive oil plus more for the bowl
cooking spray

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Instructions

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.
In a food processor, combine the semolina flour, all-purpose flour, and salt. Pulse a few times to combine.
Whisk the olive oil into the yeast/sugar mixture.
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.
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.).

Notes

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Nutrition Information

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Calories 237kcal (12%) Carbohydrates 44g (15%) Protein 8g (16%) Fat 3g (5%) Saturated Fat 1g (5%) Sodium 875mg (36%) Potassium 127mg (4%) Fiber 3g (12%) Sugar 1g (2%) Calcium 9mg (1%) Iron 3mg (17%)