Photorecipe with step-by-step steps for preparing an unsurpassed and great-tasting semolina dough for Italian pizza. Video recipe.
Recipe content:
- Ingredients
- Step-by-step preparation of pizza dough on semolina
- Video recipe
Pizza is always tasty, which is not surprising, because she was the favorite dish of the kings and queens of Italy. Usually pizza dough is made with yeast, but today I propose to get acquainted with pizza dough based on semolina. Semolina is the same wheat groats, only coarsely ground. Durum wheat is used for its production. British chef Jamie Oliver also talks about the perfect manna pizza dough. He advises replacing 1/5 of the flour with semolina. Semolina well absorbs excess moisture, gives the yeast dough crispness and elasticity. Even if you already have your own tried and true pizza dough recipe, try baking pizza with semolina dough anyway. I'm sure it won't disappoint you!
In this recipe, the amount of semolina is taken in equal amounts with wheat flour. But if flour was not at hand, or you follow a strict diet and consume flour products, then prepare pizza dough without flour at all. It should be noted that products made from semolina dough do not stale for a long time. Unless, of course, you eat all the pizza right away after cooking. Leaving a piece the next day, it will not disappear and will remain as tasty. The finished dough can be used not immediately after kneading, but within 2 days if stored in the refrigerator. It can also be wrapped in foil and frozen in the form of a ball or in a rolled state. It can spend 3 months in the freezer.
- Caloric content per 100 g - 245 kcal.
- Servings - Dough for one pizza
- Cooking time - 50 minutes
Ingredients:
- Semolina - 200 g
- Water - 250 ml
- Salt - 1 tsp
- Wheat flour - 200 g
- Vegetable oil - 2 tablespoons
- Dry yeast - 6 g (or fresh yeast - 0.5 pack)
Step-by-step preparation of pizza dough on semolina, recipe with photo:
1. Combine flour with semolina and yeast in a deep bowl for kneading dough. Stir the dry mixture well. If you are using fresh yeast, knead it well with your hands.
2. In the middle of the flour slide, make a depression into which you should pour in warm water of about 37 ° C, so that you can keep your finger in the water without feeling the hot temperature.
3. Pour half of the water into the dough and stir it with a fork.
4. Pour the vegetable oil and the remaining water into the dough.
5. Knead the dough with your hands until elastic and smooth. Knead it well on all sides. Form the dough into a ball and place in a deep bowl.
6. Cover it with a cotton towel and leave it in a draft-free area for 30-45 minutes to fit and double in volume. After this time, the semolina pizza dough is considered ready and can be used for baking pizza.
You can have any filling for pizza on manna dough. By the way, since this dough is lean, you can make a lean pizza using mushrooms, herbs, tomatoes, olives, capers, eggplants, etc. But bacon, and salts, chicken, meat, and balyk will also sound delicious on this dough. etc. See also the video recipe on how to make pizza dough with semolina.
