Semolina Pizza

Name: Semolina Pizza
Prep time: 50 min
Cook time: 40 min
Total time: 90 min
Yield: 2
Ingredients: Manitoba flour 0.8 cup; Water at room temperature 0.4 cup; Fresh brewer's yeast 2 tsp; Remilled durum wheat semolina 3 ½ cups; Water 1 cup; Fine salt 1 tbsp; Tomato purée 0.85 cup; Pizza mozzarella cheese 10.6 oz; Prosciutto crudo to taste; Arugula to taste; Extra virgin olive oil 1 ½ tbsp; Fine salt to taste

1556

Calories per serving

Energy Kcal 1556
Carbohydrates g 193.7
of which sugars g 9.4
Protein g 76.1
Fats g 53
of which saturated fat g 22.85
Fiber g 10.5
Cholesterol mg 110
Sodium mg 5802

Difficulty: Average
Prep time: 50 min
Cook time: 40 min
Serving: 2 persone
Cost: Low
Note + rising times (about 5 hours)

PRESENTATION

Craving pizza? Today we show you how to prepare semolina pizza, a truly special dough that will give you a unique softness and a delightful crispy crust! But what's the secret to achieving such a pizza? Definitely the poolish, a pre-dough that, by maturing, will give the dough truly unique characteristics. And then the semolina, which will give it a rustic touch and that extra crunchiness that we already experienced in the bread recipe.
And if you love doughs with semolina, also try our focaccia with sourdough or the Barese focaccia!

INGREDIENTS

1556

Calories per serving

For the poolish (for 2 pizzas with a diameter of 16 inch): Manitoba flour 0.8 cup (100 g); Water 0.4 cup (100 g) - at room temperature; Fresh brewer's yeast 2 tsp (10 g)

For the dough: Remilled durum wheat semolina 3 ½ cups (400 g); Water 1 cup (280 g); Fine salt 1 tbsp (15 g)

For topping: Tomato purée 0.85 cup (200 g); Pizza mozzarella cheese 10.6 oz (300 g); Prosciutto crudo to taste; Arugula to taste; Extra virgin olive oil 1 ½ tbsp (20 g); Fine salt to taste

Preparation

How to prepare Semolina Pizza

To prepare the semolina pizza, start with the pre-dough, or poolish. Pour the water into a bowl and add the fresh yeast 1. Dissolve it by stirring 2, then add the manitoba flour and mix 3 until you get a homogeneous mixture.

Cover with plastic wrap 4 and let it ferment for 2 hours. After this time, take the poolish 5 and transfer it to the bowl of a stand mixer fitted with a hook 6.

Add the water 7 and the semolina flour 8, then knead for about ten minutes until you get a smooth and well-incorporated mixture 9.

Then add the salt 10 and work for another 5 minutes or so, until it is well absorbed 11. The bowl should be clean and the dough incorporated. Turn off the machine and dampen your hands to gently remove the dough from the hook. Then transfer the mixture to a surface, using a dough scraper 12.

Give the dough a couple of folds 13, then divide the mixture in half 14 and shape the 2 portions into balls 15. Always use the dough scraper, without adding flour.

Transfer to 2 bowls 16, cover with plastic wrap 17 and let rise for at least 2 hours, or until doubled in size. You can keep them at room temperature, away from drafts and temperature changes. Using the dough scraper, transfer each ball to a 16 inch baking sheet, previously oiled, but not too much 18.

Roll out the dough with slightly oiled hands, starting from the center 19, to fill the entire baking sheet and have a thicker edge. If the dough shrinks, let it rest for a couple of minutes and roll it out again. Let the 2 pizzas rise for another hour 20. Season the tomato sauce with salt and oil 21.

Then use it to season the surface of the pizza 22 and bake in a preheated static oven at 430°F (220°C) for 10 minutes on the lowest rack. Meanwhile, cut the mozzarella into strips 22. Remove the pizza from the oven, add the mozzarella and bake again for another 10 minutes.

When the mozzarella has melted, remove the semolina pizza from the oven 25, top with prosciutto 26 and arugula 27. Serve it while still hot and in the meantime, bake the second pizza!

How to store

We recommend consuming the semolina pizza immediately. Alternatively, you can store it in the fridge for a day and reheat it before serving.

If you prefer to freeze it, bake the pizza base with the tomato sauce. Then let it cool and freeze it. When you want to eat it, just add the mozzarella cubes and bake the pizza again.

Tips

If you don't have a stand mixer, you can also knead by hand, using the same process.

If you want to serve the two pizzas together, bake them one at a time only with the tomato sauce. Then add the mozzarella and bake them together until it melts.

For the translation of some texts, artificial intelligence tools may have been used.