Pizza Dough with Semolina Recipe
Bake-a-thon 2014: Day 5
Bake of the day: Pizza Dough with Semolina
I have never used semolina in baking before and I remember one of my friend telling me that fine sooji is a good substitute. I had to ask my blog buddies to find out if they ever used sooji in baking and they confirmed that they were able to successfully bake with sooji. So I went ahead and made the pizza dough with sooji.
This dough needs to rest for at least 4 hours in the refrigerator and can be left there for up to 36 hours. I added some whole wheat flour to bump up the fiber and nutrition. This pizza dough makes nice crispy thin crust pizzas and is perfect to be topped with any cheese or vegetable topping. I have a kid friendly pizza recipe coming up soon.
Ingredients: Makes 2 12" medium sized pizzas
- All purpose Flour - 1¾cups
- Whole wheat flour - ½cup
- Semolina/ Fine sooji - ¾cup (if you don't want to use whole wheat flour, just add 1¼cups of semolina)
- Yeast - 1tsp
- Sugar - 1tsp
- Salt - 1¼tsp
- Pizza dough flavor - 1tbsp+1tsp
- Lukewarm water - 1cup+2tbsp
- Olive oil - 2tbsp
Method:
In a large mixing bowl, combine all the ingredients and knead to form a soft and smooth dough. Place the dough in a lightly greased bowl, cover and let rise for 45 minutes.
Put the bowl in the fridge for at least 4 hours and up to 36 hours.
When ready to make pizzas, preheat the oven with a pizza stone to 450°F.
Remove the dough from the fridge and divide it into 2 equal parts. Stretch each piece into a 12" round thin pizza and place it on a parchment paper. Repeat with the other piece. Alternately to make personal pizzas, divide the dough into 6 equal pieces and stretch them into 5~6" round thin pizzas. Cover and let rise for 30 minutes.
Place the parchment with the pizza on the pizza stone and bake for 6 minutes.
Remove from the oven and top it with your favorite toppings and bake for 8 minutes or until the crust is golden and the cheese is melted. Serve hot!!
Linking this to this year's Bake-a-thon event.