Ingredients for 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
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Whole Wheat And Semolina Flour Pizza Dough? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make 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
2g
Carbs
54g
