Pizza dough with semola
4 servings
60 minutes
Pizza dough with semolina is a true embodiment of Italian traditions. Semolina, rich in flavor and texture, gives the dough lightness and a crispy crust, making the pizza truly authentic. This recipe was born in sunny Italy, where pizza masters have perfected the art of dough-making for centuries. Its airiness is achieved through proper fermentation, and its golden hue comes from a blend of two types of flour. When baked, it acquires a tender elasticity inside and an appetizing crispy surface. Perfect for creating pizzas with any toppings – from classic margherita to unusual gastronomic experiments. Regardless of your choice, semolina dough promises an unforgettable taste and aroma that will transport you to the cozy streets of Naples.
1
Add sugar and yeast to warm water. Leave for 5-10 minutes.
- Water: 340 ml
- Sugar: 2 teaspoons
- Dry yeast: 3 teaspoons
2
Sift the flour, mix it with semolina, and add salt.
- Semola flour: 265 g
- Wheat flour: 265 g
- Salt: 1 teaspoon
3
Add olive oil to the yeast mixture. Combine with flour and knead the dough: it should not be stiff, but it should not stick to your hands.
- Olive oil: 1 tablespoon
- Semola flour: 265 g
- Wheat flour: 265 g
4
Grease the dough with olive oil and place it in a bowl. Cover with a cotton towel and leave in a warm place for 40-50 minutes. The dough should rise.
- Olive oil: 1 tablespoon
5
Divide the dough into 4 parts of about 200 grams and roll out thin circles.
6
You can pre-bake the dough in the oven at 200–220 degrees for 4 minutes to make it crispy. Or you can skip baking and directly add the filling to your taste.