Chewy Semolina Pizza Crust

This pizza dough recipe made with semolina flour will give you a chewy pizza crust.

| March/April 2013

  • semolina pizza crust rising
    Semolina flour is the secret to a chewy pizza crust.
    Photo By Karen Keb

  • semolina pizza crust rising

The crust of a homemade pizza is the most important part of the equation. Get it right with this chewy crust recipe.

Learn How to Make Homemade Pizza

Chewy Semolina Pizza Crust Recipe

1 1/4 cups warm water (105-115°F)
1 teaspoon honey
2 1/2 teaspoons active dry yeast
1 3/4 cups semolina flour
1 1/2 cups unbleached all-purpose flour
3/4 teaspoon salt
Olive oil

In bowl of a stand mixer, combine water, honey and yeast. Let stand for 5 minutes, or until yeast is foamy.

Stir in flours and salt. Knead with dough hook for 4 to 5 minutes, or until dough is smooth yet still sticky. Shape dough into a ball and put into an oiled bowl, turning once to coat all sides. Cover with plastic wrap and let rise in a warm spot for 45 to 60 minutes.

Turn dough out onto a work surface. Punch down and divide into two equal parts. If you do not intend to use both crusts, place leftover dough in a plastic bag and refrigerate for up to two days or freeze for up to one month. Yields 2 large crusts.



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