Pizza dough was one of the first thing we started making from scratch in our kitchen. Newlyweds, armed with a stand-mixer and wanting to be homebodies, we decided we should make our own dough. We ate pizza so often and it is so inexpensive to make yourself, why not go the extra mile and make your own dough?
I love our tried and true dough recipe and it is what we usually make 9 times out of 10, but I wanted to try a dough using semolina flour to see if I could achieve that little bit of a crunch on the outside of the dough. Besides the extra grease, it was the only thing that set our pizza apart from pizzerias! Also, note that using the bread flour here will yield a slight chewiness that works well with the semolina flour.
This is a no-fuss dough recipe, that yields a nice crunch and flavor for a quick home-made meal. As with the other dough, you make up a bunch and toss them in the freezer so you’ll have them handy anytime.
Semolina Pizza Dough
- 3/4 cups warm water
- 2 1/4 tsp fast acting yeast (1 package)
- 1 tsp granulated sugar
- 1 1/3 cup bread flour
- 2/3 cup semolina flour
- 3/4 tsp salt
- 3 Tbsp olive oil
In a small bowl, combine warm water, yeast, and sugar. Let it rest for about 5 minutes. Below is what your yeast should look like. Frothy and bloomed.
In a medium bowl, combine the bread flour, semolina flour, and salt. Add in the olive oil and yeast and stir to combine.
On a floured surface, put dough out and knead for 2 to 3 minutes. Until it becomes smooth and elastic.
Take a large bowl and sprinkle a little bit of olive oil along the edges. Put the dough in the greased bowl and cover with a dampened kitchen towel. Let sit for 1 hour, until it has doubled in size.
If you want, you can tightly wrap the dough in plastic wrap and put it in the refrigerator for 1 day or freeze it for 3 months. Simply remove it and let it sit out on the counter to defrost an rise.
When you are ready, cook your dough with any pizza toppings you would like. This will make a nice 16″ round pizza and is best cooked at 425 F.
Source: The Country Cook