For anyone passionate about homemade pizza, finding the perfect dough recipe is a crucial part of the journey. Whether you prefer thin crust or thick, chewy or crispy, the foundation always begins with the dough. The King Arthur Semolina Pizza Dough recipe is a standout among pizza lovers who are looking for both texture and flavor. Semolina flour adds a distinctive bite and color, elevating the homemade pizza experience to something memorable. This dough is known for being reliable, easy to handle, and excellent for achieving a pizzeria-style crust right from your home oven.
Why Use Semolina in Pizza Dough?
Texture and Flavor Benefits
Semolina flour, derived from durum wheat, is coarser and more yellow in color than all-purpose or bread flour. It adds a slightly nutty taste and a crisp texture that many pizza enthusiasts love. When blended with other flours, semolina creates a dough that is stretchy, chewy, and flavorful, making it ideal for thin-crust pizzas that require both strength and tenderness.
Authenticity and Performance
Many traditional Italian-style pizzas incorporate semolina for its durability and ability to handle high temperatures without losing structure. It also helps achieve that desired golden-brown bottom crust when baked on a hot stone or steel. Semolina flour is frequently used in professional kitchens, and the King Arthur Semolina Pizza Dough recipe brings that level of quality into your kitchen.
Ingredients Overview
What You’ll Need
The King Arthur Semolina Pizza Dough recipe uses a mix of semolina and all-purpose flour to strike a balance between chew and crispness. The ingredients are simple and typically already found in most kitchens.
- 1 ½ cups semolina flour
- 1 ½ cups all-purpose flour
- 1 ¼ teaspoons salt
- 1 tablespoon olive oil
- 1 teaspoon sugar or honey (optional, for slight sweetness)
- 1 packet (2 ¼ teaspoons) instant yeast
- 1 cup warm water (about 110°F/43°C)
Optional additions include herbs like oregano or garlic powder to subtly flavor the dough. However, the base recipe is robust enough to stand on its own.
Step-by-Step Instructions
Step 1: Mix the Dry Ingredients
In a large mixing bowl or stand mixer bowl, combine semolina flour, all-purpose flour, salt, sugar (if using), and instant yeast. Mix well to distribute all the ingredients evenly.
Step 2: Add the Wet Ingredients
Pour in the warm water and olive oil. If you’re using a stand mixer, use the dough hook attachment and mix on low speed until a sticky dough forms. If mixing by hand, stir with a wooden spoon until a shaggy dough forms, then knead by hand on a lightly floured surface for about 810 minutes.
Step 3: Knead and Rest
Whether using a mixer or hand-kneading, continue working the dough until it becomes smooth and elastic. Semolina flour gives the dough a slightly gritty texture initially, but it will smooth out as you knead. Once the dough reaches a soft, supple consistency, form it into a ball.
Step 4: First Rise
Place the dough ball into a lightly oiled bowl, turning it once to coat all sides. Cover the bowl with plastic wrap or a damp towel and let it rise at room temperature for 1 to 1.5 hours, or until doubled in size.
Step 5: Punch Down and Divide
Once risen, gently deflate the dough. For medium-sized pizzas, divide the dough into two equal portions. Shape each into a ball, cover loosely, and let rest for 1520 minutes before shaping. This rest period allows the gluten to relax, making the dough easier to stretch without tearing.
Step 6: Shape the Dough
Dust a pizza peel or parchment paper with semolina flour or cornmeal. Flatten one dough ball with your fingers and stretch or roll it into your desired thickness and shape. For best results, aim for a 1012 inch round crust. Transfer to your prepared surface and add toppings as desired.
Step 7: Bake
Preheat your oven with a pizza stone or steel inside to 475500°F (245260°C) at least 30 minutes before baking. Slide your topped pizza onto the hot stone and bake for 812 minutes, or until the crust is golden brown and the cheese is bubbly. Rotate if needed for even browning.
Tips for Best Results
Use a Pizza Stone or Steel
A preheated baking surface dramatically improves the bottom texture of your crust. Semolina flour in the dough crisps up beautifully on a hot stone, giving you that irresistible crunch.
Cold Fermentation Option
For deeper flavor, you can refrigerate the dough overnight after the first rise. This slow fermentation enhances complexity and makes the dough even easier to stretch. Simply bring it to room temperature for about an hour before shaping.
Storage and Freezing
If you’re not using all the dough at once, you can freeze portions for later. Wrap each dough ball tightly in plastic wrap and store in a freezer bag. Thaw in the fridge overnight and bring to room temperature before shaping.
Pairing and Topping Ideas
Classic Margherita
Top with crushed tomatoes, fresh mozzarella, basil leaves, and a drizzle of olive oil. The semolina dough provides a sturdy base that enhances these simple, clean flavors.
White Pizza
Use a garlic and olive oil base with ricotta, mozzarella, and spinach. The semolina adds a nutty undertone that pairs well with creamy cheeses.
Spicy Sausage and Peppers
Top with Italian sausage, roasted red peppers, onions, and mozzarella. The hearty crust holds up well under rich toppings.
Veggie Supreme
For a lighter option, add mushrooms, olives, onions, bell peppers, and a sprinkle of feta. The texture of the crust supports a range of vegetables without becoming soggy.
Why This Recipe Is Worth Trying
Flavorful and Reliable
King Arthur’s semolina pizza dough recipe is beloved because it consistently delivers a crust that is both flavorful and functional. The combination of flours creates a satisfying texture that is hard to beat.
Beginner-Friendly
The recipe is straightforward enough for beginners while offering enough flexibility for seasoned bakers to experiment with hydration levels, cold fermentation, or different flour blends. It’s a great entry point for anyone interested in artisan-style pizza baking at home.
Versatile for Any Style
Whether you’re aiming for thin-crust, hand-tossed, or pan pizza, this semolina dough adapts well to different baking styles. It can even be used to make calzones, flatbreads, or breadsticks.
If you’re looking to elevate your homemade pizza game, the King Arthur Semolina Pizza Dough recipe is a fantastic place to start. It brings together the rustic character of semolina with the ease of all-purpose flour, producing a dough that’s flavorful, easy to work with, and perfect for crisp, golden pizzas. Once you try it, you may never go back to regular pizza dough again.