Semolina Pizza Dough

This pizza dough isn't your typical pizza dough. This dough was made to be quick, easy and to hold any toppings you desire. This is a great recipe to try with your kids or a date night during quarantine.

Serves: 6-8 people / yields: 2, 11.5 in pizza crusts / prep & cook time: 2hrs 15min


3/4 C. Warm water (105°F to 115°F)

.25 Oz. Active dry yeast

1 ½ C. Bread flour

½ C. Semolina Flour

1 Tsp. Sugar

¾ Tsp. Salt

2 Tsp. Olive oil

1 C. Bread Flour (extra)


  • In a large bowl, mix sugar and yeast into warm water and let sit in a warm place for 5 min.

  • In a small bowl, mix flours and salt together.

  • When yeast mixture starts to bubble, stir in olive oil.

  • Sprinkle flour mixture into liquid ¼ cup at a time. Repeat when previous ¼ cup is fully mixed

  • Once all the flour has been incorporated, transfer to a lightly floured surface.

  • Knead dough until dough is smooth and springy.

  • Add a little extra flour at a time if dough is too sticky or wet.

  • Shape dough into a ball, place on lightly floured surface and cover with a warm damp kitchen towel.

  • Let rest for an our or until dough doubles in size.

  • Once doubled, punch out the air and divide in half.

  • Form both halves into a ball and cover them with a warm damp towel and let double in size. About an hour.

  • Lightly flour your work space and form pizza dough into 11.5 pizza rounds.

  • Tranfer uncooked dough to pizza sheet.

  • Add sauce, cheese and dopping to your pizzas

  • Cook in a preheated 475 oven for 10-12 min on a pizza pan or pizza stone.

  • remove from oven and slice into 8 pieces.

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