Semolina Flour Pizza Dough Recipe

Semolina Pizza Crust Fifteen Spatulas

WEBMar 3, 2014 · Instructions. In a measuring cup or bowl, combine the water, yeast, and sugar. Give it a stir and let it sit for 10 minutes, until the liquid …

1. In a measuring cup or bowl, combine the water, yeast, and sugar. Give it a stir and let it sit for 10 minutes, until the liquid gets bubbly.
2. Place the measuring cup liquid mixture, olive oil, salt, semolina flour, and bread flour in the bowl of a stand mixer and use the dough hook to stir it together, until it’s roughly combined. Fit the mixer with the dough hook and knead on medium low speed for about 10 minutes, until the dough is smooth. The dough will be a little bit sticky, and that’s fine. Cover the bowl with a lid or plastic wrap and let it sit for 2 hours, until the dough doubles in size.
3. Remove the dough to a floured board and shape it into a ball. It can now be rolled out and baked as desired. I like to split the dough into two halves since I like a thinner crust. I bake my pizzas in a 500 degree oven with toppings and sauce for about 15-20 minutes.

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Semolina Pizza Dough – Leite's Culinaria

WEBSep 28, 2020 · 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 …

1. 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.
2. Add the room-temperature water and the olive oil to the foaming yeast concoction. Let it rest for a moment.
3. 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.
4. 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.

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