Whole Wheat And Semolina Flour Pizza Dough Recette

Tired of overpriced pizza delivery? This incredible recipe delivers the best homemade pizza dough you'll ever taste! Developed over three years by a pizza enthusiast, this recipe uses a unique blend of whole wheat and semolina flour for a perfectly chewy, lightly crispy crust. The semolina flour is key – it's what creates that irresistible texture. Easily make two 9-inch pizzas (perfect for 2-4 people) or two 13-inch pizzas for a crowd (feeds up to 8). Par-bake and freeze crusts for a quick, delicious pizza any night of the week! Upgrade your pizza game – ditch the mozzarella and try provolone for an explosion of flavor! Pair this amazing crust with our "Ultimate Pizza Sauce" (#114392 – it's a game-changer!).

Préparation 30 min

Cuisson 20 min

Calories 781.7 kcal

Protéines 52g

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Whole Wheat And Semolina Flour Pizza Dough

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Whole Wheat And Semolina Flour Pizza Dough

Hot Water
1 teaspoon sugar
2 ¼ teaspoons (7g) active dry yeast
2 cups (250g) whole wheat flour
Bread Flour
1 cup (125g) semolina flour
1 teaspoon salt

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Comment préparer Whole Wheat And Semolina Flour Pizza Dough

In a large bowl, combine the warm water, yeast, and sugar. Let stand for 5-10 minutes until foamy.
Add the olive oil, salt, whole wheat flour, and semolina flour. Mix with a wooden spoon or your hands until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.
Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
Punch down the dough and divide it in half (or quarters, depending on desired pizza size).
On a lightly floured surface, roll out each portion of dough to your desired thickness and shape (9-inch or 13-inch).
Transfer the dough to a pizza pan or baking sheet.
Optional: Par-bake the crusts for 5-7 minutes before adding toppings. This helps prevent a soggy bottom.
Add your favorite pizza sauce, provolone cheese, and toppings.
Bake at 450°F (232°C) for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.

Nutrition Information (Approximate per serving)

Sodium

48 g

Sugar

18g

Fat

Carbs

54g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner European Italian Mediterranean American Healthy Baking

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Questions fréquentes

Combien de temps faut-il pour préparer Whole Wheat And Semolina Flour Pizza Dough ?

Whole Wheat And Semolina Flour Pizza Dough prend environ 50 minutes du début à la fin — environ 30 minutes de préparation et 20 minutes de cuisson.

Combien de calories contient Whole Wheat And Semolina Flour Pizza Dough ?

Whole Wheat And Semolina Flour Pizza Dough contient environ 781.7 calories par portion, avec environ 52 g de protéines, 54 g de glucides et 5 g de lipides.

De quels ingrédients ai-je besoin pour Whole Wheat And Semolina Flour Pizza Dough ?

Les principaux ingrédients de Whole Wheat And Semolina Flour Pizza Dough sont Hot Water, Sugar, Yeast, Whole Wheat Flour, Bread Flour, Semolina Flour. Consultez la liste complète avec les quantités ci-dessus.