Making Pizza Dough – Semolina Pizza Dough Recipe

Hi, this semolina pizza crust recipe is really good. The semolina adds a little different type of crunch and it also ads a little sweetness.


1 1/2 cups warm water, roughly 110 degrees
1 packet active dry yeast, or if you buy in bulk use 2 1/4 teaspoons
1 teaspoon sugar
1/2 cup olive oil
1/2 cup semolina flour, or substitute with corn meal
3 1/2 cups break flour, I like King Arthur Flour
1 1/4 teaspoons salt

  • Combine the water, yeast, and sugar in the bowl of a standing mixer fitted with the dough hook. Let the mixture sit until it begins to look bubbly, about 10 minutes.
  • Add the olive oil, semolina/corn meal, flour, and salt to the yeast mixture, and mix on medium speed for roughly 10 minutes. Then transfer the dough to a lightly floured work area, and knead it for roughly 5 minutes with floured hands to form it into a ball.
  • Oil a large bowl, add the dough, turn to coat with oil, and cover it with plastic wrap. Set the bowl aside in a warm, draft-free place until the dough has doubled in size, about 1 hour. Or what I like to do is let it cold rise in the fridge for at least 24 hours.
  • Punch the dough ball down, and allow it to rise a second time until it has doubled in size.
  • Divide the dough into two 8-ounce dough balls, make sure you shape them into balls, and let them rest for about 15 minutes before rolling them out.
  • And of course the last step is to make your pizza!
Be Sociable, Share!

One Response to “Making Pizza Dough – Semolina Pizza Dough Recipe”

  1. casbahs caseload caseloads casini casita casitas cassata cassatas catawba catawbas cathodal catteries cattery caudates caveated cavings celiacs cellmate cellmates celosia celosias cep cepe cepes cepheid cepheids ceps cervelas cervelases cervid ceviche cev says:

    Hiya! I simply want to give an enormous thumbs up for the nice data you

Leave a Reply