Semolina Pizza Dough
If you’re making this dough way ahead of time, divide it into two portions after the first rise, roll each portion into a ball, cover, and refrigerate it until ready to use, up to overnight. If refrigerated, allow the dough to return to room temperature for about 20 minutes before rolling it out.
Combine the water with the yeast and sugar in the bowl of a
standing electric mixer with the dough hook attached. Let it
sit until the mixture begins to foam, about 5 minutes. Add the
olive oil, semolina flour, all- purpose flour, and salt and mix on medium speed for 10 minutes, until the dough is smooth,
scraping the dough hook midway. Transfer the dough to a
lightly floured work surface and knead it with floured hands
two to three times, then shape the dough into a ball (see Note). Oil a large mixing bowl, add the dough, and cover with plastic wrap. Set the dough aside in a warm, draft- free place until doubled in size, about 2 hours. Punch down the dough and allow it to rise a second time until nearly doubled in size, about 1 hour. Divide the dough in half; knead each portion into a ball, and use as directed.
Yield: Makes enough dough for two 12-to 14-inch pizzas
Note: note: To make the dough by hand, combine the water,
yeast, and sugar in a medium bowl and let it sit until the
mixture begins to foam, about 5 minutes. Add the olive oil, semolina, and 2 1⁄2 cups of the flour and stir with a wooden spoon to combine. Add the remaining 1 cup of
flour and the salt and mix well with your hands, working to
incorporate it into the dough little by little. Transfer the
dough to a lightly floured work surface and knead it with
floured hands at least 5 and up to 7 minutes, adding more flour as needed to form a smooth, elastic dough that is not too sticky. Form it into a ball and proceed with the recipe.