Homemade Semolina Pizza Dough

I am not sure just how much pizza gets consummed per year but I am pretty sure I am a main contributor to those numbers. I have tried for years to make pizza dough and while some was pretty good I consistantly ran into the problem of my dough being too soft or too hard. A friend of mine from Italy had made me homemade semolina pizza dough and using that recipe I had much better success. I also discovered that without a pizza stone it was far more difficult. So if you are going to make pizza on a regular basis I highly suggest you invest in a pizza stone, it really makes a big difference. On a side note, if you want to have a really fun social food feast, invite some friends, prepare plenty of dough, precut toppings, cheeses and divide dough for however many guests and have everyone make their own. Serve with wine and have a camera ready…it will be an event you won’t soon forget.

Semolina Pizza with Basil Pesto

Semolina Pizza with Basil Pesto


1 1/4 cup warm water
2 1/2 teaspoons fast rising dry yeast
1 tablespoon sugar
1 tablespoon olive oil
2 cups semolina flour
1 cup unbleached flour
1 teaspoon salt

Combine 1/4 cup warm water with 2 1/2 teaspoons fast rising dry yeast, 1 tablespoon sugar and stir. Let stand for 5 to 7 minutes and add 1 tablespoon of olive oil. Have another full cup of warm water ready to add to food processor. In food processor add 2 cups semolina flour, 1 cup unbleached flour and 1 teaspoon salt. Put food processor on low and slowly add water and yeast mixture until blended. About 5 minutes. Remove and work with hands for 1 minute and let stand for 5 minutes and then work with hands again.

Semolina Stuffed & Rolled Pizza Dough

Semolina Stuffed & Rolled Pizza Dough

NOTE: You may need to add more flour if sticky or more water if too dry. ONLY add a very little at a time if needed.

Put dough in a bowl rubbed with olive oil and rub oil on dough. Cover with a warm damp cloth and let rest for 90-minutes in a warm area to rise.

Preheat oven and pizza stone at 550-degrees for 15-minutes. Stone needs to be really hot.

Put a little flour and semolina flour on a clean dry surface, cut what you need with a knife and roll with a rolling pin unless you are gifted and can do it with your hands to desrired thickness, I suggest thin. Using a pastry brush lightly brush with extra-virgin olive oil. If you like your dough crispy I suggest placing dough only at this phase in the oven for 3-minutes.

Semolina Pizza with Prosciutto & Arugula

Semolina Pizza with Prosciutto & Arugula

Put just enough pizza sauce to cover pizza, toppings and cheese then bake until done. Remove and allow to cool for 5-minutes before cutting.

Note: I find it best if you divide it into 3 equal pieces, cover and refrigerate over night before using.

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