Semolina Pizza Dough
This semolina pizza dough is surprisingly simple to work with and remarkably satisfying in a sturdy sorta way. So load 'er up with toppings and cheese and fear not.
Ingredients
- 1/4 cup warm water [110°F (43°C)]
- 1 teaspoon granulated sugar
- 1 package (2 1/4 teaspoons) active dry yeast
- 1 cup room-temperature water, plus more as needed
- 1 tablespoon mild olive or vegetable oil, plus more for the bowl
- 2 cups plus 2 tablespoons fine semolina flour
- 1 cup plus 7 tablespoons all-purpose flour, plus more for the work surface
- 2 to 3 teaspoons Diamond kosher salt
Instructions
- In a measuring cup or small bowl, stir together the warm water and the sugar. Sprinkle with the yeast and let stand until it starts to foam, about 5 minutes.
- Add the room-temperature water and the olive oil to the foaming yeast concoction. Let it rest for a moment.
- In a food processor, combine the semolina and all-purpose flours and the salt. With the motor running, add the yeast mixture in a steady stream and then pulse until the dough comes together in a rough mass, about 12 seconds. (If the dough doesn't form a ball, sprinkle it with 1 to 2 teaspoons of cold water and pulse again until a rough mass forms.) Let the dough rest in the processor bowl for 5 to 10 minutes.
- Process the dough again for 25 to 30 seconds, steadying the top of the food processor with one hand. The dough should be tacky to the touch but not sticky.
- Transfer the dough to a lightly floured work surface and form it into a smooth ball. Place the dough in a large oiled bowl, turn the dough to coat with oil, and cover the bowl with plastic wrap. Let the dough rise in a warm place until doubled in size and spongy, about 1 1/2 hours.
- Turn the dough out onto a lightly floured work surface, gently punch it down, and shape it into a smooth cylinder. Divide the dough into 2 equal portions. Shape each portion into a smooth ball, dusting with flour only if the dough becomes sticky.
- Cover both balls of dough with a clean kitchen towel and let rest for 10 minutes before proceeding with your pizza recipe. (You can freeze the balls of dough in gallon-size resealable plasic bags, being sure to squeeze as much of the air as possible out of the bag, for up to 2 months. Thaw the frozen dough for 3 to 4 hours at room temperature.)
Nutrition
Serving: 1crust | Calories: 1089kcal | Carbohydrates: 222g | Protein: 37g | Fat: 3g | Saturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 3500mg | Fiber: 11g | Sugar: 2g