Semolina is a protein-rich flour that makes this dough resilient and gives the baked crust a hearty chew and tooth-sinking texture.–Brigit Binns
LC Astoundingly Accurate Adjective Note
It’s not every day that we hear of a pizza crust being described as having a “tooth-sinking” texture, as author Brigit Binns describes it. But you know what? That odd little turn of the phrase is an astoundingly accurate adjective. You may wish to consider adding it to your lexicon, just as you may wish to add this pizza crust–and the accompanying mammoth meatball monstrosity of a topping–to your repertoire.
Semolina Pizza Dough
- Quick Glance
- 20 M
- 2 H, 15 M
- Makes 2 crusts
IngredientsEmail Grocery List
Recipe Testers Reviews
I was very pleased with how easy this semolina pizza dough was to make as well as with the flavor of the finished product. I’d been interested in trying semolina flour for pizza dough, and after making this, I want to explore it further.
I liked that the recipe yielded enough dough for multiple pizzas. The recipe says to let the dough rise in a warm place. It would be helpful for some people to know where and how to do that. For example, they can turn their oven on to the lowest setting for about 5 minutes, turn the oven off, and then put the dough into the oven. After the dough is made and divided into 2 pieces, the recipe tells you that after letting it rest for 10 minutes, you can use it or freeze it.
I wanted to use half of the dough later that day, and then use the other half the next morning. Not having a lot of experience with dough, I was just assuming that it would work to refrigerate the remaining dough overnight. Someone who needs everything spelled out for them might take the recipe very literally and feel that they either had to bake the pizza right then and there or else throw the dough into the freezer.