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Semolina Pizza Crust

A pizza dough made with a mix of semolina and all-purpose flour that results in a slightly sweet and chewy dough with a bit of texture.
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Semolina Pizza Crust
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Servings: 4
Total Time: 1 hour to make dough, 15 minutes to bake
Recipe by: Frankie

Ingredients

1 cup warm water
1 packet active dry yeast (about 2 tsp)
1 TBSP honey
1 1/2 cups semolina flour
1 1/2 cups all-purpose flour
1 tsp salt
1 TBSP plus 1 tsp olive oil
your choice of sauce and toppings

Directions

1. Add the water, yeast, and honey to a large mixing bowl, stir to combine and allow to rest for 10 minutes. The yeast should begin to foam after 10 minutes (if it doesn't your yeast probably isn't alive and you should try again with different yeast).

2. Add the flours, salt, and 1 TBSP olive oil to the bowl and stir until a dough forms and pulls away from the sides of the bowl.

3. Transfer the dough to a lightly floured work surface and knead for about 5 minutes.

4. Add 1 tsp olive oil to a large bowl. Form your dough into a smooth ball and place in the bowl with the oil. Flip the dough ball around a few times to cover in the oil. Loosely cover the bowl and place in a warm place to rise, about 45 minutes.

5. Stretch the dough to fit a ligthly oiled pizza pan or baking sheet (it should be enough for a large 16-inch diameter pizza). Bake it in a preheated oven with your toppings on it for 12 to 16 minutes (depending on the thickness of your crust and how many toppings are on it) or until golden brown.

Notes & Tips

Makes 1 large pizza (about 16-inches in diameter) or 2 medium pizzas.

Store dough in your fridge up to 2 days or your freezer up to 6 weeks.

To thaw your dough from the freezer place it in the fridge for about 8 hours or on the counter at room temperature for 2 hours.




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