semolina flour dough

This semolina pizza dough is surprisingly simple to work with and remarkably satisfying in a sturdy sorta way. So load 'er up with toppings and cheese and fear not.

Semolina Pizza Dough

water [110°F (43°C)]

sugar

(2 1/4 teaspoons) active dry yeast

room-temperature water (plus more as needed)

fine semolina flour

all-purpose flour

Diamond kosher salt

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.

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

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&#39;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.

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.

Transfer the dough to a lightly floured work surface and form it into a smooth ball. 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 a warm place until doubled in size and spongy, about 1 1/2 hours.

Turn the dough out onto a lightly floured work surface, gently punch it down, and shape it into a smooth cylinder. Divide the dough into 2 equal portions. Shape each portion into a smooth ball, dusting with flour only if the dough becomes sticky.

Cover both balls of dough with a clean kitchen towel and let rest for 10 minutes before proceeding with your pizza recipe. (You can freeze the balls of dough in gallon-size resealable plasic bags, being sure to squeeze as much of the air as possible out of the bag, for up to 2 months. Thaw the frozen dough for 3 to 4 hours at room temperature.)

I’ve been using this recipe for months and it always gives great results ?

All I could taste was the salt.  I didn't even put the full tbsp in as it just seemed like too much.  Are you sure you don't mean tsp?

I am originally from NYC, the Bronx and therefore; quite picky about pizza and toppings. I loved this recipe! I used A combination of Italian semolina flour and 00 flour. I have been making homemade pizza for 35 years and always use a pizza stone preheated in a 500-degree oven for at least 45 minutes.  This dough reminded me of pizza in Brooklyn as it was light but chewy with great flavor. I am new to your site but I will be back often. As we say in our house, "Mangia!"

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Semolina Pizza Dough

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