How to Make Soft & Chewy Pizza Dough using Semolina Flour

Are you dreaming of soft and chewy pizza dough? Could semolina flour make pizza dough softer and chewy?

Discover how semolina flour works its magic.

Get ready for a slice of perfection!

When you make pizza at home, getting the right dough texture is super important. That soft yet chewy dough makes the pizza way better. One thing that can make your dough awesome is semolina flour. In this guide, I’ll show why semolina flour is great for dough, how to use it, and share some tips to get that just-right texture every time.

What’s Semolina Flour?

Semolina flour comes from durum wheat. It looks a bit yellow and feels kind of gritty. People use it a lot for making pasta, but it’s also great for bread and pizza dough. Its cool texture and unique properties make bakers love it for a chewy and soft balance in the dough.

Why Use Semolina Flour?

Adding semolina flour to your pizza dough has some neat benefits:

• Texture: Semolina’s gritty feel makes the dough soft inside & slightly crunchy outside.
• Strength: More protein in semolina means more gluten, so the dough holds toppings well.
• Flavor: Gives a subtle nutty taste that makes your crust yummier.
• Versatility: It works great with different pizza styles from Neapolitan to Sicilian.

Ingredients You Need

For perfect soft & chewy pizza dough, you need:

• Semolina Flour: 1 cup
• All-Purpose Flour: 2 cups
• Warm Water: 1 1/4 cups
• Dry Yeast: 1 packet (around 2 1/4 teaspoons)
• Sugar: 1 teaspoon
• Salt: 1 teaspoon
• Olive Oil: 2 tablespoons

Steps to Make Pizza Dough

Mixing Ingredients

First up, activate the yeast. In a small bowl, mix warm water (about 110°F), sugar, and yeast. Stir it gently & let sit for 10 minutes till frothy.

Next, mix flours & salt in a large bowl.

Then, make a small well in the center of your flour mix. Pour in the frothy yeast mix and olive oil.

Now stir with a wooden spoon or mixer paddle till a shaggy dough forms.

Kneading Time

Lightly flour a clean surface with all-purpose flour.

Transfer the dough there and knead by hand for about 8-10 minutes. If you use a stand mixer with a dough hook, knead for about 5-7 minutes. Goal? A smooth & stretchy dough!

Letting Dough Rise

After kneading, put the dough in an oiled bowl and coat it well with oil. Cover with a damp cloth or plastic wrap.

Let it rise in a warm spot for about 1.5 hours till doubles in size.

For an extra tender crust, punch down the dough after its first rise & let it rise again for another half-hour.

Baking Your Perfect Semolina Dough Pizza

Prepping Dough

First off, preheat your oven to its highest setting—usually around 475°F to 500°F. If you have one, put your pizza stone in while preheating.

Turn out the risen dough onto a lightly floured surface. Divide it into portions depending on how many pizzas you want. Use your hands to shape each piece into a pizza base by stretching from center outwards.

Baking

Place the shaped dough on a pizza peel or parchment-lined sheet pan. Add your favorite toppings on top.

Bake on a preheated stone or sheet pan for about 10-15 minutes till the crust turns golden and cheese bubbles up nicely browned.

Tips for Best Dough Texture

• Hydration: A higher water level makes softer dough. Adjust water till tacky but not sticky.
• Cold Fermentation: Resting dough in the fridge for 24-72 hours ups flavor & texture tons.
• Elasticity: Be gentle shaping so elasticity stays intact—no rolling pin!
• Steam: Add steam during baking start—put an oven-safe bowl of water inside the oven while baking.

Getting perfect soft & chewy pizza may sound tough but with the right stuff & steps—it’s doable at home! Adding semolina flour can take your regular crust to fancy levels. So next time you plan a homemade pizza night—try semolina flour—enjoy that special texture and flavor!

Hope you have got the answer to the question “could semolina flour make pizza dough softer and chewy?” Cheers!