Semolina Pizza Crust

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Why I Love This Recipe

This is a great pizza dough! Today I made half artichoke heart/red onion and half pepperoni. The crust is soft, dense, and just a bit chewy. I really like it. It's very sturdy and handles toppings well. It's also quick to make and only requires a one hour rising time. The high-protein semolina flour really gives it a nice texture. It's a nice combination of flours.

Ingredients You'll Need

3 1/2 cups all-purpose flour
1/2 cup semolina
1 T active dry yeast
1 T sugar
1 t salt
2-3 T olive oil
1 1/2 cups warm water


Mix all ingredients together.

Knead on floured counter for about 3 min.

Place in oiled bowl, cover, and let rise 1 hour.

Preheat baking stone and oven to 400 degrees.

Divide dough into 4 portions. (keep covered)

On floured counter, roll out dough into 10 to 12-inch rounds.

Transfer to semolina-covered pizza peel.

Spray lightly with olive oil; Brush on sauce; top with toppings.

Slide pizza onto hot baking stone and bake 10-15 min.

* If you don't use all of your dough, you can put remaining dough into well oiled baggies and refrigerate for a day or freeze.

Questions, Comments & Reviews

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