This simple pizza dough uses semolina flour, typically used for pasta, for a wonderfully crispy and chewy crust!
1.5cups115 degree water
2.25tspquick rise yeast
1.5cupssemolina flour(10 oz by weight)
1.5cupsbread 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.