Semolina Pizza Dough
Semolina flour is made from durum wheat, a very hard wheat, traditionally used in pasta making. It’s somewhat granular, which is why cornmeal and even some rice fl ours ground to the same consistency are occasionally called semolina. Look for the real thing, the wheat flour, at specialty markets and Italian food stores. It will give the crust a nutty, full- bodied richness, perfect with pizzas that call for a tomato sauce.
- 3⁄4 cup lukewarm water (between 105°F and 115°F)
- 11⁄2 teaspoons active dry yeast
- 1⁄2 teaspoon sugar
- 1⁄4 teaspoon salt
- 11⁄2 cups all- purpose flour, plus additional as needed
- 1⁄2 cup semolina flour
- 2 tablespoons olive oil, plus additional for greasing the bowl
Instructions:
- Pour the water in a slightly warmed, large bowl or the warmed bowl of a stand mixer. Stir in the yeast, sugar, and salt. Set aside until the yeast is bubbling and foamy, about 5 minutes. If the yeast does not indeed “proof,” throw the mixture out—either the yeast expired or the water was too hot or too cold.
- If working by hand: Stir both fl ours and the oil into the yeast mixture until fairly smooth. Lightly dust a clean, dry work surface with a little all- purpose flour, then turn the dough out onto it. Knead by hand, adding a tablespoon or two of additional all- purpose flour should the dough turn sticky. Pull the dough with one hand while digging and twisting the heel of the other hand into the mass, always repositioning the dough by folding it onto itself, working all the while, until it’s smooth and elastic, about 8 minutes.
- If working with a stand mixer: Add both fl ours and the oil to the yeast mixture, attach the dough hook, and stir at medium speed until fairly well combined.Continue kneading at medium speed, adding a little extra fl our if the dough should stick, until smooth and elastic, about 7 minutes.
- Wipe a clean, large bowl with a bit of olive oil on a paper towel; or spray it with nonstick spray. Place the dough in the prepared bowl, turning the dough so all sides are coated with oil, and cover the bowl with plastic wrap. Set aside in a warm, draft- free place until doubled in bulk, about 11 ⁄2 hours. Shape the dough using the tips on page 20 or as directed in the individual pizza recipes.