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A ball of raw pizza dough on a wooden cutting board with a jar of pizza sauce in the background.
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The Best Semolina Pizza Dough

This homemade semolina pizza dough has the perfect texture, flavor and chewiness. Best of all, it’s ready to go in under an hour.
Course Main Dish
Cuisine American
Prep Time 5 minutes
Proofing Time 1 hour
Total Time 1 hour 5 minutes
Servings 8 servings
Calories 155kcal
Author Ann Otis

Equipment

Ingredients

  • 1 cup all-purpose flour
  • 1 cup bread flour
  • 1/2 cup semolina
  • 2 teaspoons quick-rise (bread machine) yeast
  • 1 teaspoon sugar
  • 1 teaspoon kosher salt
  • 1 cup warm water
  • olive oil for coating the bowl
US Customary - Metric

Instructions

  • In the bowl of a stand mixer, whisk together the flours, semolina, yeast, sugar and salt.
  • Add the warm water and stir, just until it starts to come together.
  • Fit the dough hook to the stand mixer and mix on low speed for about 5 minutes until the dough comes together in a smooth ball. The dough should still be a little sticky and will stick to the bottom of the bowl, but if will not come away from the sides at all, add more flour, one tablespoon at a time, mixing until it comes together. Do not add too much flour or the crust will be tough. 
  • Drizzle a little olive oil down the inside of the bowl and roll the ball of dough around to coat the dough and the inside of the bowl.
  • Cover the bowl with a tea towel and put in a warm place to rise for 45 minutes to an hour, until doubled in size.* 
  • Towards the end of the rising time, place a pizza stone on the middle rack of the oven, and preheat the oven and pizza stone to the highest temperature it will go (mine goes to 550F).
  • Once it has doubled, punch the dough down and form it back into a ball. Sprinkle a little semolina onto a large piece of parchment paper. Using your fingers, form the dough into a 14-inch circle on top of the parchment. Add sauce and toppings as desired.
  • Using the parchment paper to lift, transfer the pizza and parchment paper to a pizza peel, wooden cutting board, or the back of a large baking sheet. Open the oven door and carefully slide the pizza and parchment onto the hot baking stone.
  • Bake 8-12 minutes until golden and cooked through. Time will depend on how hot your oven is, and on whether you are baking on a preheated stone or using a pizza pan. At 550F, mine takes 8 minutes.

Video

Notes

*To speed up the rising time a little for the first rise, I like to turn the oven on for a couple of minutes, then turn it off so that the inside temperature is like a hot summer day, and let the dough rise in there for the first few minutes to kickstart it. I then remove the dough from the oven to preheat the oven and pizza stone for the pizza.

Nutrition

Calories: 155kcal | Carbohydrates: 32g | Protein: 5g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 293mg | Potassium: 59mg | Fiber: 1g | Sugar: 1g | Vitamin A: 0.3IU | Vitamin C: 0.003mg | Calcium: 8mg | Iron: 1mg