Semolina Pizza Dough

This homemade semolina pizza dough has the perfect texture, flavor and chewiness. Best of all, it’s ready to go in about an hour.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In the bowl of a stand mixer, whisk together the flours, semolina, yeast, sugar and salt.

Step 2

Add the warm water and stir, just until it starts to come together.

Step 3

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 a little sticky and will stick to the bottom of the bowl, but if will not come away from the sides at all, add more flour, one tablespoon at a time, mixing until it comes together. Do not add too much flour or the crust will be tough.

Step 4

Drizzle a little olive oil down the inside of the bowl and roll the ball of dough around to coat the dough and the inside of the bowl.

Step 5

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.*

Step 6

Towards the end of the rising time, place a pizza stone on the middle rack of the oven, and preheat the oven and pizza stone to the highest temperature it will go (mine goes to 550F).

Step 7

Once it has doubled, punch the dough down and form it back into a ball. Sprinkle a little semolina onto a large piece of parchment paper. Using your fingers, form the dough into a 14-inch circle on top of the parchment. Add sauce and toppings as desired.

Step 8

Using the parchment paper to lift, transfer the pizza and parchment paper to a pizza peel, wooden cutting board, or the back of a large baking sheet. Open the oven door and carefully slide the pizza and parchment onto the hot baking stone.

Step 9

Bake 8-12 minutes until golden and cooked through. Time will depend on how hot your oven is, and on whether you are baking on a preheated stone or using a pizza pan.