Semolina Pizza Dough

Name: Semolina Pizza Dough
Yield: Makes 2 thin 12- to 14-inch, one 14-inch deep-dish, four 8-inch, 6 individual crusts, or one 17-by-11-inch rectangular crust
Cuisine: Italian
Ingredients: 3⅓ cups unbleached all-purpose flour; ⅔ cup semolina pasta flour (durum flour); 1½ cups water; 3 tablespoons olive oil; 2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast; 2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast; 2 teaspoons salt; 1 tablespoon sugar; ⅔ cup semolina pasta flour (durum flour); ⅔ cup semolina pasta flour (durum flour)

Preparation info

Makes
2
thin 12- to 14 inch rectangular crust

Difficulty
Easy

Appears in

The Bread Lover's Bread Machine Cookbook

By Beth Hensperger

Published 2000

About

Be sure to use fine semolina durum flour, the kind used for making pasta, not a coarse grind like farina. A favorite Italian ingredient, semolina is a very high protein flour that adds a lot of chewiness to the dough.

Ingredients

1½- or 2-pound-loaf machines

1½ cups water
3 tablespoons olive oil

Europe
Italy
Mediterranean
Bread
Vegan

Method

Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Program for the Dough or Pizza Dough cycle and press Start.
When the machine beeps at the end of the cycle, press Stop and unplug the machine. Immediately remove the bread pan from the machine, and turn the dough out onto a lightly floured work surface. Divide into t