I just love this Semolina Pizza Dough recipe.
It makes such a nice, crunchy crust that has incredible flavor.
It’s perfect when you want an incredibly flavorful and thin crust.
Make sure you are starting with good active yeast and then you need to wake the yeast up by adding it to lukewarm water (approx. 120°F) and gently whisking it.
If the granules don’t dissolve and you see some floating to the surface, your yeast is dead. Discard the mixture and start over with fresh yeast.
Once the dough is ready, you’ll want to shape the dough into a ball.
Press the top of the ball firmly with the heel of your hand, pushing downward and slightly away from you.
Use your other hand to turn the dough 45 degrees, gathering it and shaping it back into a ball as you do. Repeat this pushing-turning-gathering motion for 2 to 3 minutes, until the dough is smooth.
This dough is even better when you use a combination of semolina and durum wheat (and of course, all-purpose flour). Hodgson Mill sells a nice mix of semolina and extra fancy durum wheat, which can be found in many supermarkets. If you find the combo version, just substitute it for the amount called for the semolina in this recipe.
But trust me, the wonderful addition of just semolina is wonderful in this recipe!
A wonderful pizza to make with this dough is our Soppressata, Mushroom and Black Olive Pizza. It’s to die for!
Now, go ahead and make this amazing Semolina Pizza Dough recipe!
You can easily freeze the dough for up to 3 weeks!
Yes!
Semolina Pizza Dough
Ingredients
- ¼ cup warm water 120°F
- 1 tsp sugar
- 2¼ tsp active dry yeast 1 package
- 1 cup room-temperature water plus more as needed
- 1 tbsp olive oil plus more for the bowl
- 2 cups semolina flour plus 2 tbsp
- 1 cup all-purpose flour plus 7 tbsp, plus more for your work surface
- 1 tbsp salt
Instructions
- In a medium bowl or measuring cup, stir together the warm water and the sugar, until the sugar dissolves.
- Whisk in the yeast and then let stand until it starts to foam, about 5 to 8 minutes. (if the yeast doesn't foam and the yeast granules, float, the yeast is dead. You'll need to discard and begin again with a fresh amount of yeast and water).
- Add the room-temperature water and the olive oil to the foaming yeast concoction. Set aside.
- 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 does not form a ball, sprinkle 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 10 minutes.
- Process the dough again for 30 seconds (you may need to hold the top of the food processor with one hand to hold it steady).
- 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 looks spongy, about 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 15 minutes before proceeding with your pizza recipe.
- (You can freeze the balls of dough in gallon-size zipper lock bag, 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 temp.).
Nutrition
I have been trying a lot of different pizza recipes. I just made this tonight and it turned out perfect. I didn’t divide dough in half and made on pizza with it. Next time will divide to make two thin crust pizza’s. Thank you so much.
Hi Eric! So sorry for the delayed response! That is so wonderful to hear! We are thrilled you had such great success with the dough! Sounds delicious! Thank you so much for sharing and the GREAT review. That means the world to us!
Is there a difference in taste or any other differences between this pizza dough recipe and the other recipe you have posted? Will the crust be the same consistency with how you handle it and how thick or thin you can get the crust to be?
Hi Shannon!! Please accept our apologies! I don’t think our response to your question was submitted! There isn’t a major difference in taste. It’s mostly in texture. We find that the semolina pizza makes an extra delicious thin crust. You can’t go wrong with either recipe. Homemade pizza crust is the best! Let us know if you make it and how it turns out! Best, Kris & Wesley
Every time I make this dough it doesn’t rise the way I would expect. I use fast acting yeast but the dough it self seems too dry. The end result leaves me with tough dry dough….what am I doing wrong?
Hi Amber, so sorry to hear that! Sometimes it just takes longer for the dough to rise. Sometimes a couple hours. Make sure the yeast is still active (the date on the label really shouldn’t be more than a year), let the dough rise in a warm, non-drafty area, and more than anything, keep trying! I would say the most important thing is to let the dough rise for as long as it needs to. Let us know if you have any other questions and how it turns out next time!! All the best, Kris & Wesley
Amazing! The dough was perfect and instructions just what I needed! Your recipes are getting us through this Covid-19 nightmare! Thanks and regards all the way from Cyprus!
Thank you, Ivana!! That is so awesome to hear, especially from Cyprus!!! Thanks for letting us know and for the GREAT review. You are the BEST!! Kris & Wesley
The recipe seems to be cut short. What is the baking directions?
Hi Mary, this recipe is just for the dough. The baking instructions would be part of whatever type of pizza you are making with this dough. We love using it in our Mushroom, Sopprasetta, and Black Olive Pizza recipe, but it would be good with any toppings you prefer. If this doesn’t help, let us know, and we’ll try and answer any questions you might have!! Best, Kris & Wesley
Did I miss the oven temperature and baking time worked for this?
Hi Jason, sorry for the confusion. This recipe is just for making the pizza dough. Go with whatever baking instructions are included with your pizza recipe. We love using this dough with our Mediterranean Pizza!
Best website I have ever been on!!!
Wow!!! Thank you, Louie!! We really appreciate that so much! Please stay in touch! Much more to come!!