Semolina Pizza Dough

I had never heard of semolina flour until I found this recipe online, and since I'm a sucker for trying any kind of pizza dough recipe, I was instantly intrigued. It was a big hit! It was the closest pizza dough we've eaten so far that had a similar texture to frozen pizza. The kids ate it all, without leaving any crusts on their plate, so I took that as a sign that this just may be their favorite.

Note: I do not have a stand mixer, and I did it all by hand. It's a little harder to knead than regular dough, but worth the effort.

Semolina Pizza Dough (Twopeasandtheirpod.com)

2 1/4 teaspoons rapid rise yeast
1 cup warm water
Pinch of sugar

1 3/4 cups semolina flour
1 3/4 cups all-purpose flour
1 teaspoon salt
1 tablespoon olive oil
Corn meal-for spreading on pizza peel

1. In a glass measuring cup or small bowl, combine yeast and 1 cup warm water. Add a pinch of sugar and let sit for 5 minutes.

2. In the bowl of a stand mixer, add semolina flour, all-purpose flour, and salt. Mix the ingredients until combined.

3. Add the yeast mixture to the flour mixture. Next, add 1 tablespoon of olive oil. Mix until combined. Switch to the dough hook and knead for about 5 minutes on medium speed.

4. Spray a large bowl with cooking spray. Form dough into a ball and place in the bowl. Cover pizza dough with a damp towel and set in a warm area to rise. Let the dough rise for 1 hour or until dough has doubled in size.

5. After the dough has risen, cut the dough in half. Take one piece of dough and punch it down on a lightly floured surface. Using a rolling pin, roll the dough out into a circle. Place the pizza on a pizza peel or pan that has been generously coated with corn meal. 

6. After topping your pizzas, place one pizza in the oven-directly on the pizza stone, if using one, or on the oven rack. Bake for 10-15 minutes (400-450 degrees) or until pizza crust is golden and cheese is melted. Remove from oven and bake the second pizza.