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

Ingredients

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)

Instructions

• 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.