I had a pizza crust recipe from my mom that was a general modification of her french bread recipe. But I hated it. The crust was tasty enough, nice and thick and hearty. But it never baked well underneath. It was fully cooked, but soft and floppy. When I tried baking it on a baking stone, it was too hard and thick to cut.
Consequently, we almost never made pizza.
I don’t remember why I had the idea to substitute 50% of my flour with semolina flour. It just sort of happened on a whim. A delicious, successful whim.
Semolina Pizza Dough
- 300g all purpose flour (~2 cups) + extra for dusting & kneading
- 300g semolina flour (1 3/4 cups)
- 1/4 cup olive oil
- 1 Tbsp instant yeast (or one foil packet)
- 1/2 Tbsp salt
- 1 1/2 cups warm water
Measure all the dry ingredients, including the yeast, into a bread bowl and whisk them together. Add the oil and water and stir with a chopstick until the dough comes together. Knead it in the bowl until all the flour is incorporated. Keep kneading for 3-5 minutes, adding more all purpose flour as necessary to keep the dough from sticking.
Leave the dough in the bowl and cover with a tea towel to rise. It needs at least an hour, and several won’t hurt it.
When it’s time to make the pizza, punch the dough down and divide it in half. Now you’re ready to shape your dough. This recipe makes enough for two 12″ pies.
At this stage, you can tightly wrap the dough in plastic wrap and freeze it. Thaw it in the fridge and use without any further fuss. It’s a very undemanding crust recipe.
This dough also makes excellent calzones.