Semolina Pizza Dough

I’ve finally made a dent in my stash of semolina flour with a double batch of this dough but when it’s all gone, I’ll have to buy more just to make this recipe!

The dough is easy to make in the food processor or stand mixer with very little hands-on time as not much kneading is required. After the first rise, the dough is shaped and rested before baking. I refrigerated the dough overnight after the first rise; it was very supple, not very elastic and very easy to work with once it was brought to room temperature the next day.

The recipe for the dough doesn’t include any baking instructions so I used the ones that were given for the topping I was using. First, I pre-baked the crust at 450F for 5min to avoid a soggy crust. After toppings were applied, I baked for 25min at 375F. I was a little surprised by the amount of shrinkage as I had allowed the shaped dough to rest 15 minutes before baking and it wasn't particularly elastic to start with but the crust was delicious. It was golden brown with a crisp bottom crust and it was sturdy enough to support a rather substantial topping.

This will now be my go-to crust for heavy pizza toppings.