Semolina flour is typically used to make pasta, as it has a high percentage of protein, which leads to gluten development - this gives the dough its characteristic stretch and elasticity. Semolina does wonders in helping pizza crust get a crunchy, crispy bottom yet chewy texture.
Semolina Pizza Dough
Cooking Time: Prep 2.5hrs
Number of Serves: 3 large pizzas
Instructions:
Ingredients:
Pizza
300gm fine white semolina flour (FLOURDURSEM1)
700gm strong bread flour (FLOURV20)
1 teaspoon of salt (SALTI1)
2 cups of warm water
15 grams of active dried yeast (YEASTFR)
2 tablespoon of olive oil (OLIOE)
Toppings
1 cup of Pizza sauce (TOMPS)
500 grams of Mozzarella cheese (CHEMS)
1 jar of Artichoke quarters (ARTIML)
1 jar of pitted Kalamata olives (OLICJP)
Fresh basil
Step by Step:
Simply combine all pizza ingredients in your bread maker and leave it on its dough setting.
Alternatively, combine flour with salt in a bowl and make a well in the middle. Mix together yeast, water and olive oil. Add this to your flour, mix well and then turn out onto a floured surface and knead for 8 minutes.
Make a ball with your dough and place in an oiled bowl. Cover with cling wrap and leave to rise in a warm spot until doubled in size. This should take about 45 minutes.
Preheat oven to 220C. Divide dough evenly into three balls and roll each out thinly.
Cover with toppings and bake for approximately 10 minutes or until base is crispy,
Serve immediately with fresh basil on top.
Ingredients you can buy here:
| Product Code | Title | Price | Add to Lists | Add to Order | In Stock |
|---|---|---|---|---|---|
| FLOURDURSEM1 | Flour semolina fine white | $0.00 | |||
| SALTI1 | Salt fine | $0.00 | |||
| YEASTFR | Yeast instant pakmaya | $0.00 | |||
| OLIOE | Olive oil extra virgin italian eva brand | $0.00 | |||
| TOMPS | RESTRICTED PRODUCT | $0.00 | |||
| ARTIML | RESTRICTED PRODUCT | $0.00 | |||
| OLICJP | Olive pitted kalamata greek parthenon greece **Ambient** | $0.00 | |||
| FLOURV20 | Flour strong westons victory | $0.00 |
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