Semolina Pizza Crust

This simple pizza dough uses semolina flour, typically used for pasta, for a wonderfully crispy and chewy crust!

Semolina Pizza Crust Recipe @fifteenspatulas

The funny thing about pizza is that the first matter of concern always seems to be about the combination of toppings, when frankly, a pizza is only as good as its crust.

I have tried quite a few pizza crust recipes and methods, and have compared pizzas that only rise for a few hours vs. ones that have been aged in the fridge for a few days. But this right here is my and my husband’s favorite crust, and the secret ingredient is semolina flour:

Semolina Pizza Dough Recipe

Semolina flour is typically used to make pasta, as it has a very high percentage of gluten-developing proteins, which is what gives the dough its stretch and elasticity. We want lots of gluten development for our pizza crust too, so the semolina does wonders in helping our pizza crust get a crispy bottom yet chewy texture.

Semolina Pizza Dough Recipe @fifteenspatulas

To get started, combine hot water, a little bit of sugar, and yeast in a measuring cup:

Semolina Pizza Dough Recipe

Let it sit for 10 minutes until it’s bubbly, like this:

Semolina Pizza Crust Recipe

Add the liquid to the bowl of a stand mixer, and add olive oil and salt.

Then add the semolina and bread flour, and mix until smooth.

Let that sit for 2 hours until it has doubled in size:

Semolina Pizza Crust Recipe

After its rise, it should look all stretchy and webby, like this:

Easy Semolina Pizza Crust Recipe

Now it’s ready to be shaped into a ball and rolled out into a circle, or rectangle. You know, however you like your pizza shaped:

Easy Semolina Pizza Crust Recipe

You can either parbake your pizza crust, or put the toppings on and bake. Enjoy!

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4.74 from 19 votes

Semolina Pizza Crust

 This simple pizza dough uses semolina flour, typically used for pasta, for a wonderfully crispy and chewy crust!
Course Main Course
Cuisine Italian
Keyword best pizza crust recipe, semolina pizza dough
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 2 hours 30 minutes
Servings 2 14-inch thin crust pizzas
Calories 976kcal


  • 1.5 cups 115 degree water
  • 2.25 tsp quick rise yeast
  • 1 tsp sugar
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1.5 cups semolina flour (10 oz by weight)
  • 1.5 cups bread flour (7.5 oz by weight)


  • In a measuring cup or bowl, combine the water, yeast, and sugar. Give it a stir and let it sit for 10 minutes, until the liquid gets bubbly.
  • Place the measuring cup liquid mixture, olive oil, salt, semolina flour, and bread flour in the bowl of a stand mixer and use the dough hook to stir it together, until it’s roughly combined. Fit the mixer with the dough hook and knead on medium low speed for about 10 minutes, until the dough is smooth. The dough will be a little bit sticky, and that’s fine. Cover the bowl with a lid or plastic wrap and let it sit for 2 hours, until the dough doubles in size.
  • Remove the dough to a floured board and shape it into a ball. It can now be rolled out and baked as desired. I like to split the dough into two halves since I like a thinner crust. I bake my pizzas in a 500 degree oven with toppings and sauce for about 15-20 minutes.


Calories: 976kcal | Carbohydrates: 184g | Protein: 33g | Fat: 10g | Saturated Fat: 1g | Sodium: 594mg | Fiber: 9g | Sugar: 2g