Semolina Pizza Dough is a pizza dough recipe that uses semolina flour instead of the more common wheat flour. It has a slightly nutty flavor and a chewy texture, making it perfect for both thin-crust and deep-dish pizzas.
Semolina Pizza Dough is an easy recipe that uses no yeast to make a delicious, chewy crust.
Semolina flour is produced from durum wheat, a hard wheat that is historically used in the production of pasta. It has a granular texture, which is why cornmeal and even certain rice flours crushed to the same consistency are often referred to as semolina. The genuine stuff, wheat flour, may be found at specialized shops and Italian food stores. It will give the dough a nutty, full-bodied richness that is ideal for pizzas with tomato sauce.
- 3â„4 cup lukewarm water (between 105 and 115 degrees Fahrenheit)
- 112 teaspoons dried active yeast
- a quarter-teaspoon of sugar
- a quarter teaspoon of salt
- 112 cup all-purpose flour, plus more if necessary
- a quarter-cup of semolina flour
- 2 tblsp olive oil, plus a little more to grease the bowl
- In a gently warmed big basin or the warmed bowl of a stand mixer, pour the water. Combine the yeast, sugar, and salt in a mixing bowl. Set aside for 5 minutes, or until the yeast is bubbling and frothy. If the yeast does not â€proof,â€ discard the mixture, since the yeast may have expired or the water was too hot or cold.
- If working by hand, stir the yeast mixture with both the flour and the oil until it is reasonably smooth. Turn the dough out onto a clean, dry work surface that has been lightly dusted with all-purpose flour. Knead the dough by hand, adding a tablespoon or two of all-purpose flour if it becomes sticky. Pull the dough with one hand while burrowing and twisting the heel of the other into the bulk, adjusting the dough by folding it back on itself as needed, for approximately 8 minutes.
- If using a stand mixer, add the flour and oil in the yeast mixture, attach the dough hook, and whisk on medium speed until thoroughly mixed. Continue kneading at medium speed, adding a little more flour if the dough sticks, for approximately 7 minutes, or until smooth and elastic.
- Wipe a clean, big bowl with a paper towel dipped in olive oil or sprayed with nonstick spray. Cover the bowl with plastic wrap after placing the dough in the prepared bowl and rotating it to coat all sides with oil. Set aside in a warm, draft-free location for 11 â„2 hours, or until doubled in volume. Use the suggestions on page 20 to shape the dough, or follow the directions in the various pizza recipes.
Semolina Pizza Dough is a bread machine recipe using semolina flour. The dough is easy to make and tastes delicious. Reference: semolina pizza dough bread machine.
Frequently Asked Questions
What does semolina do in pizza dough?
Semolina is a type of coarse durum wheat, which is used to make pizza dough. Its also used in bread and pasta doughs for its texture and ability to absorb moisture.
Is semolina good in pizza dough?
Yes, semolina is a good flour to use in pizza dough.
Why do you need semolina for pizza?
Semolina is a type of durum wheat that is used to make pizza dough.
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