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A ball of semolina pizza dough sitting on parchments paper next to another dough ball.

Semolina Pizza Dough

Course: PIzza Dough
Cuisine: Italian
Keyword: homemade pizza dough recipe, semolina pizza dough recipe
Prep Time: 3 hours
Total Time: 3 hours
Servings: 8
Calories: 237kcal
This Semolina Pizza Dough really makes a wonderful pizza dough texture and flavor. One of our favorite pizza doughs!
Print Recipe


  • ¼ cup warm water 120°F
  • 1 tsp sugar
  • 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


  • 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.).


Calories: 237kcal | Carbohydrates: 44g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Sodium: 875mg | Potassium: 127mg | Fiber: 3g | Sugar: 1g | Calcium: 9mg | Iron: 3mg