Grilled Semolina Pizza Dough Recipe
Pizza crust made on a grill? Flavor your pizza dough with semolina and grill it to perfection, then top with your favorite gourmet toppings.
Equipment
Ingredients
- ¼ cup warm water
- 1 tbsp granulated sugar
- 1 pack active dry yeast
- 1 tbsp olive oil
- 2 cups fine semolina flour
- 1 cup all-purpose flour plus more for the work surface
- 2 tbsp salt
Instructions
- In a measuring cup or small bowl, stir together the warm water and the sugar. Sprinkle with the yeast and let stand until it starts to foam, about 5 minutes.
- Add the room-temperature water and the olive oil to the foaming yeast concoction. Let it rest for a moment.
- In a food processor, combine the semolina and all-purpose flours and the salt. With the motor running, add the yeast mixture in a steady stream and then pulse until the dough comes together in a rough mass, about 12 seconds. (If the dough doesn't form a ball, sprinkle it with 1 to 2 teaspoons of cold water and pulse again until a rough mass forms.) Let the dough rest in the processor bowl for 5 to 10 minutes.
- Process the dough again for 25 to 30 seconds, steadying the top of the food processor with one hand. The dough should be tacky to the touch but not sticky
- Transfer the dough to a lightly floured work surface and form it into a smooth ball. Place the dough in a large oiled bowl, turn the dough to coat with oil, and cover the bowl with plastic wrap. Let the dough rise in a warm place until doubled in size and spongy, about 1 1/2 hours
- Turn the dough out onto a lightly floured work surface, gently punch it down, and shape it into a smooth cylinder. Divide the dough into 2 equal portions. Shape each portion into a smooth ball, dusting with flour only if the dough becomes sticky.
- Cover both balls of dough with a clean kitchen towel and let rest for 10 minutes before proceeding with your pizza recipe
- Put dough on the grill and cook until set, 2 to 3 minutes. Flip dough and cook about 1 minute more.