I decided to try a new pizza dough for dinner last night and we all loved it! The crust was chewy with lots of flavor. This is going to be my regular pizza dough from now on!
(*Note: I did use the semolina flour, but if you can’t find it, substitute more all-purpose flour. It also doubles beautifully.)
Semolina Pizza Dough
Vegan Italiano, Donna Klein
2 1/2 teaspoons extra-virgin olive oil
1/8 teaspoon sugar
1 cup warm water (105F to 115F)
1 (1/4-ounce) package active dry yeast (about 1 tablespoon)
1 1/4 teaspoon salt
1 cup semolina flour
1 1/4 to 1 1/2 cups unbleached all-purpose flour, plus additional as necessary
Grease a large bowl with 1 teaspoon of the oil and set aside. In another large bowl, dissolve the sugar in the warm water. Sprinkle in the yeast and let sit until foamy, about 5 minutes. Stir in the remaining oil and salt. With a wooden spoon, gradually stir in the semolina flour and enough of the all-purpose flour to make a firm, soft dough.
Turn the dough onto a lightly floured work surface and knead until the dough is smooth and elastic, about 8 minutes, adding additional all-purpose flour as needed to prevent sticking. Gather the dough into a ball and place in prepared bowl, turning to coat with the oil. Cover with plastic wrap and let rise at room temperature until doubled in bulk, 1 1/2 to 2 hours. Turn the dough onto a lightly floured work surface and knead briefly to release any air pockets. Shape the dough into a ball. The dough is ready to be shaped and rolled as needed.
(Bake at 500F.)
Makes 1 (14-inch) pizza crust