Semolina Pizza Recipe
Category: Leavened Breads
Servings: 2 pizzas
The Semolina Pizza is a delightful and flavorful variation of traditional pizza, using semolina flour to create a unique texture and rich taste. This pizza dough recipe is perfect for those who enjoy a crisp, slightly nutty flavor, and it pairs wonderfully with a classic topping combination of fresh mozzarella, prosciutto, and arugula. The process involves making a poolish starter, followed by a simple dough preparation, and the end result is a beautifully crafted pizza with a thick, satisfying crust. Here’s how to recreate this mouthwatering dish at home.
Ingredients
| Ingredient | Quantity |
|---|---|
| Manitoba flour | 100g |
| Water | 100g |
| Fresh brewer’s yeast | 10g |
| Semolina flour (finely ground durum wheat) | 400g |
| Water | 280g |
| Fine salt | 15g |
| Tomato passata | 200g |
| Mozzarella | 300g |
| Prosciutto crudo (raw ham) | to taste |
| Arugula | to taste |
| Extra virgin olive oil | 20g |
| Fine salt | to taste |
Instructions
1. Prepare the Poolish (Starter)
Begin by preparing the poolish, which is the first step in creating a flavorful dough for the pizza. In a mixing bowl, pour 100g of water and dissolve the fresh yeast by stirring. Once the yeast is completely dissolved, add the Manitoba flour to the mixture. Stir well until you achieve a smooth, consistent batter-like texture. Cover the bowl with plastic wrap and allow it to rest in a warm place for approximately 30 minutes, giving the yeast time to activate and start working.
2. Combine the Ingredients
After the poolish has rested and bubbled slightly, it’s time to move to the next step. In a separate bowl, combine the semolina flour with the remaining 280g of water. Mix gently, then add the poolish mixture. Stir everything together until well incorporated. Begin kneading the dough for about 10 minutes. As you knead, you’ll notice the dough becoming smoother and more elastic, which is a sign of proper development.
3. Incorporate the Salt
Once the dough has reached a smooth, elastic texture, it’s time to add the salt. Sprinkle the salt evenly over the dough and knead for another minute or two until the dough absorbs the salt completely. The dough should now feel soft and slightly tacky to the touch. Once it has come together, place it into a clean, lightly oiled bowl.
4. Let the Dough Rest
Cover the bowl with plastic wrap and let the dough rise in a warm environment for at least one hour. During this time, the dough will double in size, becoming airy and light. This rest period is crucial for achieving a soft, chewy crust.
5. Shape the Pizza Dough
After the dough has risen, turn it out onto a clean surface. Using a bench scraper or your hands, gently stretch the dough into a rough rectangle shape. To do this, coat your hands with a little oil and start from the center of the dough, pressing and spreading outward. You want to create an even layer of dough, with a thicker border around the edges for the crust. If the dough keeps shrinking back, let it rest for a few minutes and try again.
Divide the dough into two equal portions, as this recipe makes two pizzas. Shape each portion into a round ball and place each one into a separate lightly oiled bowl. Cover the bowls with plastic wrap and allow the dough to rise again for another hour, giving it time to become soft and airy.
6. Preheat the Oven
While the dough is resting, preheat your oven to a high temperature (around 250°C or 480°F). If you have a pizza stone, place it in the oven while it preheats to ensure it’s hot when you bake the pizzas. A hot oven is essential for achieving a crispy crust.
7. Prepare the Toppings
While the dough is undergoing its second rise, it’s a good time to prepare the toppings for your pizza. In a small bowl, combine the tomato passata with a pinch of salt and a drizzle of extra virgin olive oil. Stir well to combine. Grate or slice the mozzarella into bite-sized pieces, and set it aside. You can also prepare the prosciutto crudo and arugula, ensuring they’re ready to be added to the pizza once it comes out of the oven.
8. Assemble the Pizzas
Once the dough has rested and doubled in size, gently stretch one of the dough portions into the desired shape and size on a lightly floured surface or a parchment paper-lined baking sheet. Take your time to stretch it evenly, creating a slightly thicker crust around the edge. Repeat this step for the second portion of dough.
Spread a generous amount of the seasoned tomato passata evenly over the base of each pizza, leaving a border around the edges for the crust. Add pieces of mozzarella on top of the sauce, ensuring an even distribution.
9. Bake the Pizza
Transfer the pizza to the oven and bake for about 10 minutes, or until the crust is golden and the cheese has melted and bubbled. The time may vary depending on the thickness of your pizza dough and the temperature of your oven, so keep an eye on the pizza as it bakes. If you’re using a pizza stone, you can place the pizza directly onto the stone for an even crispier crust.
10. Add the Finishing Touches
Once the pizza is out of the oven, it’s time for the final toppings. Scatter the prosciutto crudo over the hot pizza so that the heat slightly wilts the ham. Add a handful of fresh arugula on top for a peppery bite and a burst of color. Drizzle with a little extra olive oil for a glossy finish.
Serve the pizza immediately while it’s still hot and crispy. Enjoy your homemade semolina pizza with its rich, flavorful crust and delicious toppings!
11. Bake the Second Pizza
While you enjoy the first pizza, repeat the same steps for the second pizza. Feel free to experiment with additional toppings or even different cheeses for variety. The dough recipe can easily be customized to suit your preferences.
This recipe for Semolina Pizza is perfect for a casual meal or a weekend gathering with friends and family. With its unique semolina crust and delicious toppings, it’s sure to become a favorite in your pizza-making repertoire!
