Excellent, Sheila. It makes a world of difference. Thanks. I used to work at a pizza shop years ago that used this flour and before baking they would sprinkle something that looked like cornmeal on the bottom of the pan. Let us know how it turns out! Enter your email address and get all of our updates sent to your inbox the moment they're posted. Have you tried this recipe? 3. Perhaps it was the Bob’s Red Mill semolina flour or just the balance between all purpose and semolina flours. Very, very good and nice and easy. Dough Recipe Number 3: Pizza Bible – Page 23 onwards This recipe is fantastic and my current favourite. For example, they can turn their oven on to the lowest setting for about 5 minutes, turn the oven off, and then put the dough into the oven. Let us know what you think. I would slowly let the half I’m using come to room temp. Then tell us. Next, add the olive oil, flour, sugar and the yeast last (may be place into a little indentation in the center of the flour). With just 6 ingredients and no fancy flours required (I've included instructions for using all-purpose or bread flour), this pizza crust requires just one bowl (no stand mixer, though you can use one if you'd like), about 3 seconds of kneading, and just 30 minutes to rise. It was excellent though very filling. In a mixing bowl, combine all of the dry ingredients together by hand. This dough didn’t work for me. Let it rest for a moment. To get you started using your Caputo 00 flour, have a look at the following: Diane Morgan, in her pizza cookbook has a recipe using Caputo 00 flour for the dough and then here and here for pizzas. Now I will tell you about flours for the best pizza dough recipes. Freeze then thaw doesn’t seem to make sense to me? An overnight spell in the fridge really does improve this dough. Better than the local chain pizza shops. You’re so very welcome, karen! Once the dough comes together, switch to a dough hook and use a slow/med speed to kneed the dough for 8-10 minutes. Photo © 2008, 1 cup room-temperature water, plus more as needed, 1 tablespoon mild olive or vegetable oil, plus more for the bowl, 2 cups plus 2 tablespoons fine semolina flour, 1 cup plus 7 tablespoons all-purpose flour, plus more for the work surface. Be the first on your block to be in the know. Then enter your email address for our weekly newsletter. Thaw the frozen dough for 3 to 4 hours at room temperature.) Originally published April 16, 2012. The recipe says to let the dough rise in a warm place. In a food processor, combine the semolina and all-purpose flours and the salt. The crust was very chewy so people with plates or dentures might have a hard time eating this. I did rise for 4 hours & after punching down to knead then divide in 2 I let it rest for about 30 minutes. We absolutely love hearing this! I’d been interested in trying semolina flour for pizza dough, and after making this, I want to explore it further. 1 tsp sugar = 5 grams 2 1/4 tsp active dry yeast = 9 grams Excellent tip on the gas grill! But I dare say this dough is versatile enough to also handle 350°F for a slightly longer amount of time. So, in theory, it’s a by-product of making semolina. Dissolve the yeast in warm water with the sugar. Now I will switch to semolina dough, it tastes great. In a separate bowl, whisk the water, yolks, and oil together. 1 envelope instant dry yeast. I’ve been making homemade dough for years and I should have known about using the semolina flour. Then shape and use it. Hey there, Rosie, I made this using an 11-cup food processor. Can I just leave the unused dough in the fridge overnight or do I need to immediately freeze? That was a trick used at an Italian pizzeria I worked at years ago but it tasted like semolina flour. Let the dough rise in a warm place until doubled in size and spongy, about 1 1/2 hours. The recipe is easy to follow and you actually have enough dough left over for another time. With the motor running, add the yeast mixture in a steady stream and then pulse until the dough comes together in a rough mass, about 12 seconds. I would use the medium speed until the ball comes together then “knead” with the hook for a few more minutes. But you know what? Should I assume that this was made in a large (11 cups) food processor. Just oiled it covered it with the towel n let it sit 1 n 1/2 hrs. Wonderful to hear, Mom24. Many thanks! Does semolina flour have any cornmeal in it? Forgot to check the email box on this question when I posted it. And as always, please take a gander at our comment policy before posting. A gram is a gram is a gram. Email the grocery list for this recipe to: In a measuring cup or small bowl, stir together the warm water and the sugar. I find with durum flour you get all the benefits of semolina but durum acts much more like all purpose flour and none of the “gritty” that some people tend to complain about when using semolina. Ingredients By Volume • 4 cups Molino Caputo Tipo 00 flour • 1 ½ cups, plus 2-3 Tbs water • 2 tsp salt • 1/2 tsp dry active yeast By Weight • 500gr Molino Caputo Tipo 00 flour • 325 gr water (65% hydration) • 10 gr salt • 3 gr dry active yeast We highly recommend cooking by weight. I increased the honey, other than that followed as written. In that case I would cut back on the semolina and add more of the all purpose flour…JMO. I didn’t test this recipe that way, so I can’t guarantee how it will turn out, but I have halved other recipes using yeast with good results. I want to try this pizza dough with suggested modifications. This 100% of wheat flour is great for making pizza dough at home! Deselect All. Semolina Pizza Dough Recipe © 2008 Brigit Binns. This helps to develop the gluten in the dough.Add remaining Caputo 00 flour and salt. Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? I live in FL n it’s hot every day. Italian 00 All Purpose Flour by Molino Grassi is extra fine flour with a creamy white color that is perfect for baking pizza. I have been making pizza for last 15 years for my family. I’m so sorry. Hi Bo, semolina flour is made from durum wheat and adds a great textural “bite” to pasta, pizza, and breads.