Although a long fermentation builds flavor, I've found that the above mix of flours makes for a very flavorful dough, without the long wait. I usually make large batches so I always have dough available. olive oil, plus extra for oiling the bowl, 2 1/3 - 2 2/3 cups all-purpose white flour. 1 Tbsp. I didn’t need to add any more flour than the recipe called for and it was perfect. The end result was the best dough I ever used. This semolina pizza dough takes only 45 minutes to an hour to rise, making it perfect for last minute pizza … You can easily freeze the dough for up to 3 weeks! I took it out about an hour before I was using it. I won’t ever use any other recipe, seriously. Makes eight 6-inch crusts or 2 large pizzas. Stir in oil and salt. To get started, combine hot water, a little bit of sugar, and yeast in a measuring cup: Let it sit for 10 minutes until it’s bubbly, like this: Add the liquid to the bowl of a stand mixer, and add olive oil and salt. In a large bowl, dissolve sugar in 2 cups warm water. You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. One of our favorite pizza … 45 comments. Sprinkle in yeast and let sit for 5 minutes, or until foamy. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space. I bake my pizzas in a 500 degree oven with toppings and sauce for about 15-20 minutes. Thank you! As a side note, I had 00 flour on hand and used it in place of the all purpose. Fit the mixer with the dough hook and knead on medium low speed for about 10 minutes, until the dough is smooth. Stir in oil and salt. I’m not sure if this made any difference. This Semolina Pizza Dough really makes a wonderful pizza dough texture and flavor. Semolina is the heart of the durum wheat kernel, a hard variety of wheat. You have successfully subscribed to Fifteen Spatulas new posts notifications. Preparation. At what point do I freeze this dough when making it ahead of time? Be the first to rate and review this recipe. Learn how your comment data is processed. Turn out onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic, adding additional white flour as needed to prevent it from sticking. Semolina Pizza Dough. The funny thing about pizza is that the first matter of concern always seems to be about the combination of toppings, when frankly, a pizza is only as good as its crust. We want lots of gluten development for our pizza crust too, so the semolina does wonders in helping our pizza … I imagine it’s going to make excellent pizza too. You know, however you like your pizza shaped: You can either parbake your pizza crust, or put the toppings on and bake. I couldn’t believe how beautifully it rolled for me! Add the room-temperature water and the olive oil to the foaming yeast concoction. In a measuring cup or bowl, combine the water, yeast, and sugar. The next time you make homemade pizza, try using a semolina flour dough for a crust with a chewy texture and slightly nutty flavor. I’m so thankful to have found your recipe….it’s EXCELLENT!! Here you'll find 700+ tested approachable recipes from scratch, plus posts about my favorite things, lifestyle, travel, and more! The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Yes! I just add a little more flour to make it more workable. Place the measuring cup liquid mixture, olive oil, salt, semolina flour, and bread flour in the bowl of a stand mixer and use the dough hook to stir it together, until it’s roughly combined. 10 minutes, or until foamy a lightly oiled parchment paper, in. 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