Semolina Pizza Dough
User Reviews
4.7
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Prep Time
20 mins
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Cook Time
1 hr 55 mins
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Total Time
2 hrs 15 mins
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Servings
2 crusts
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Calories
1089 kcal
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Course
Main Course
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Cuisine
Italian
Semolina Pizza Dough
Description
The Semolina Pizza Dough recipe uses a blend of fine semolina flour and all-purpose flour, along with warm water, active dry yeast, olive oil, and kosher salt. Starting with proofing the yeast in warm water with sugar, the dough comes together in a food processor for efficiency and consistency. After resting to allow the flour to hydrate, the dough is processed again until tacky but manageable. Transferring it to a floured surface, it is shaped into a smooth ball and placed in an oiled bowl to rise, ensuring moisture retention and softness. This dough's semolina content contributes a slightly granular texture and distinctive flavor to the pizza crust, making it a suitable foundation for various pizza styles.
Ingredients
- 1/4 cup water warm, 110°F (43°C
- 1 teaspoon granulated sugar
- 1 package (2 1/4 teaspoons) active dry yeast
- 1 cup water plus more as needed, room-temperature
- 1 tablespoon olive oil plus more for the bowl, mild or vegetable oil
- 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 kosher salt Diamond brand
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
Show DetailsNutrition Facts
Serving: 2crusts
Amount Per Serving
Calories 1089 kcal
% Daily Value*
| Serving | 1crust | |
| Calories | 1089kcal | 54% |
| Carbohydrates | 222g | 74% |
| Protein | 37g | 74% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 3500mg | 146% |
| Fiber | 11g | 44% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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