Semolina Pizza Crust 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 …

Rating: 4.9/5(93)
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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The Best Semolina Pizza Dough (Quick and Easy!) Our …

WebNov 25, 2018 · Instructions. In the bowl of a stand mixer, whisk together the flours, semolina, yeast, sugar and salt. Add the warm water and stir, just …

Rating: 4.9/5(12)
1. In the bowl of a stand mixer, whisk together the flours, semolina, yeast, sugar and salt. Add the water and stir together with a dough hook, just until it starts to come together.
2. Fit the dough hook to the stand mixer and mix on low speed for about 5 minutes until the dough comes together in a smooth ball. The dough should still be quite sticky, but if will not come away from the bowl, add an extra tablespoon of flour and continue mixing until it comes together. Do not add too much flour or the crust will be tough.
3. Drizzle a little olive oil down the inside of the bowl and roll the ball of dough around to coat it and the inside of the bowl.
4. Cover the bowl with a tea towel and put in a warm place to rise for 45 minutes to an hour, until doubled in size. (When our kitchen is particularly cold, I like to turn the oven on for a couple of minutes, then turn it off so that the inside temperature is like a hot summer day, and let the dough rise in there.)

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