Semolina Pizza Dough

• servings: 8 servings
• active time: 3 hours
• total time: 3 hours

Ingredients

2¼ tsp active dry yeast (1 package)

1 tsp sugar

¾ cup warm water (110 - 120°F)

1 cup semolina flour (plus 2 tbsp)

1 cup plus 3 tbsp all-purpose flour (plus 7 tbsp, plus more for your work surface)

1¼ tsp salt

1 tbsp olive oil (plus more for the bowl)

cooking spray

Directions

In a small bowl or measuring cup, whisk together the yeast, sugar, and warm water. Let it rest for 5 to 7 minutes. It should foam a little and show gas bubbles, if it doesn't, the yeast is dead and you'll need to start again with fresh yeast.

In a food processor, combine the semolina flour, all-purpose flour, and salt. Pulse a few times to combine.

Whisk the olive oil into the yeast/sugar mixture.

With the motor running, add the yeast mixture in a steady stream and then pulse until the dough comes together in a rough mass.

Process the dough again a few times.

Transfer the dough to a lightly floured work surface and form it into a smooth ball.

Place the dough in a large oiled bowl, turn the dough to coat with oil, and cover the bowl with plastic wrap.

Let the dough rise in a warm place until doubled in size and looks spongy, about 2 hours.

Turn the dough out onto a lightly floured work surface, gently punch it down, and shape it into a smooth cylinder.

Divide the dough into 2 equal portions.

Shape each portion into a smooth ball, dusting with flour only if the dough becomes sticky.

Cover both balls of dough with a clean kitchen towel and let rest for 15 minutes before proceeding with your pizza recipe.

(You can freeze the balls of dough in gallon-size zipper lock bag, being sure to squeeze as much of the air as possible out of the bag, for up to 2 months. Thaw the frozen dough for 3 to 4 hours at room temp.).

Nutrition

• Calories: 237 kcal
• Total Fat: 3 g
• Saturated Fat: 1 g
• Sodium: 875 mg
• Total Carbohydrate: 44 g
• Dietary Fiber: 3 g
• Total Sugars: 1 g
• Protein: 8 g