Recipe
Artisan Semolina Pizza Dough
Total Time
1 hour 35 minutes
Prep Time
10 minutes
About
Discover the secrets of professional dough craftsmanship. Developed and refined by a ZWILLING Cooking Studio Chef, this recipe blends all-purpose and semolina flours for a richly flavored, crisp crust with a satisfying chew. From hydration control to cold-fermentation strategies, their studio-tested guide walks you through every step to turn your standard kitchen oven into a high-performing hearth.
Ingredients
- 1¾ cups all-purpose flour (210g)
- 1¼ cups semolina flour (206g)
- 2 teaspoons instant yeast (6g)
- 1½ teaspoons kosher salt (9g)
- 3 tablespoons olive oil (40g)
- 1 cup plus 2 tablespoons lukewarm water (270g)
- 1 teaspoon diastatic malt powder (3g) or 1 teaspoon sugar
Directions
- In a large bowl or the bowl of a stand mixer, combine the all-purpose flour, semolina flour, yeast, and optional diastatic malt powder.
- Add the water and mix until a shaggy dough forms. Cover and let rest for 20 minutes (autolyse).
- Add the salt and olive oil. Knead for 5–7 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover, and let rise for 45–60 minutes, or until nearly doubled.
- Divide the dough into two equal portions and shape into smooth balls. Cover and let rest for 10 minutes.
- Stretch each dough ball into a 12-inch round, leaving a slightly thicker edge for the crust.
- Top as desired and bake in a preheated 450°F (230°C) oven on a pizza stone, baking steel, or sheet pan for 12–15 minutes, or until the crust is golden brown and the cheese is bubbling.
BAKER’S NOTES
- Semolina flour adds a subtle nutty flavor and creates a crisp, chewy crust.
- The 20-minute autolyse improves dough extensibility and makes stretching easier.
- Optional: Diastatic malt powder encourages better browning, improved oven spring, and enhanced flavor.
- For additional flavor, refrigerate the dough for up to 36 hours after the first rise before shaping.
- Allow refrigerated dough to come to room temperature for 30–45 minutes before stretching.
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