Semolina Pizza Crust

1 1/2 C. Warm Water (about115-120*)

2 Tbsp. Yeast

1 tsp. Sugar

3 1/2 C. Flour

1/2 C. Semolina Flour

1/2 C. Olive Oil

2 tsp. Oil for greasing bowl

1 tsp. Kosher salt or Sea salt

Combine water, yeast and sugar and let the yeast proof for about 5 minutes.  Add 1 1/2 C. flour, the semolina flour, 1/2 C. olive oil and salt; mix until smooth.  Add flour 1/4 C. at a time until flour is mixed in but dough is still soft and slightly sticky.  Knead for 3-5 minutes and place dough into oiled bowl.  Let rise 1 1/2 hours.  Divide into 2 dough balls.

Chef’s Suggestions:

I like to grill my pizza.  Simply flatten into 1/4″-1/8″ thickness and oil one side of dough.  Place oiled side down on grill until lightly golden brown.  Oil the other side and place pizza sauce and toppings on the cooked side of the dough and place back onto the grill, uncooked side down and grill until cooked through and cheese is melted.

Alternately, you can shape into pizza pie or on stretch out on a baking sheet into a thinner crust (use cornmeal under the dough to prevent dough from sticking to pans), add sauce and toppings and bake at 475* for about 30 minutes.

Link to Home-Made Pizza Sauce:

Published in: on January 19, 2011 at 1:23 PM  Comments (2)  

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2 CommentsLeave a comment

  1. Very interesting pizza crust. Thanks for sharing!

  2. Thank you for stopping by! This is the best pizza crust I have tried. I love that it works just as well on a grill as it does in the oven! It also makes great pizza pies. 🙂 Happy Cooking!

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