Recipe

Semolina Pizza Dough

If you’re making this dough way ahead of time, divide it into two portions after the first rise, roll each portion into a ball, cover, and refrigerate it until ready to use, up to overnight. If refrigerated, allow the dough to return to room temperature for about 20 minutes before rolling it out.

  • Yield: Makes enough dough for two 12-to 14-inch pizzas

Ingredients

  • 1 1/2 cups warm water (about 110°F)
  • One 1/4-ounce package active dry yeast
  • 1 teaspoon sugar
  • 1/2 cup olive oil, plus more for the bowl
  • 1/2 cup semolina flour
  • 3 1/2 cups unbleached all- purpose flour, plus more for dusting the work surface and your hands
  • 1 1/4 teaspoons salt

Directions

  • Combine the water with the yeast and sugar in the bowl of a standing electric mixer with the dough hook attached. Let it sit until the mixture begins to foam, about 5 minutes. Add the olive oil, semolina flour, all- purpose flour, and salt and mix on medium speed for 10 minutes, until the dough is smooth, scraping the dough hook midway. Transfer the dough to a lightly floured work surface and knead it with floured hands two to three times, then shape the dough into a ball (see Note). Oil a large mixing bowl, add the dough, and cover with plastic wrap. Set the dough aside in a warm, draft- free place until doubled in size, about 2 hours. Punch down the dough and allow it to rise a second time until nearly doubled in size, about 1 hour. Divide the dough in half; knead each portion into a ball, and use as directed.
  • Note: note: To make the dough by hand, combine the water, yeast, and sugar in a medium bowl and let it sit until the mixture begins to foam, about 5 minutes. Add the olive oil, semolina, and 2 1/2 cups of the flour and stir with a wooden spoon to combine. Add the remaining 1 cup of flour and the salt and mix well with your hands, working to incorporate it into the dough little by little. Transfer the dough to a lightly floured work surface and knead it with floured hands at least 5 and up to 7 minutes, adding more flour as needed to form a smooth, elastic dough that is not too sticky. Form it into a ball and proceed with the recipe.