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!