Thin-Crust Semolina Pizza Dough

[Don’t think I got this one right.] You win some, you lose some – a devastating retelling of how I messed up my pizza dough.

Thin-Crust Semolina Pizza Dough

I’m one of those people who deeply believe in therapy, all kinds of therapy, but specially bread therapy. The act of kneading dough by hand not only is a great arm workout, but also incredibly mindful. It’s not hard or intimidating, it’s easy and anyone can do it. And the effort is so worth it!! No matter the result, it’s always worth it.

Exhibit A: Just take a look at this wannabe pizza. It looks under-baked, but it’s not. It’s just a little bit devoid of melanin, I mean it is pretty much winter after all, so who can blame it.

Instead of using only all-purpose flour, or bread flour I used semolina for the first time. The expectations were high but something went wrong along the way and I can’t even pinpoint it!! So I’m here to show you that it’s totally possible to mess up a pizza dough. But the bright side is it’ll probably taste good regardless. That’s why pizza is such a beloved dish, because even bad pizza is good pizza.

Having said that, this is a very traditional recipe and I’m sure it works out 99% of the time. I’m sadly part of the 1%, but there’s always a next time…

*PS: make your own tomato sauce!!

Thin-Crust Semolina Pizza Dough


  •  1/4 cup warm water
  •  1 tsp granulated sugar
  •  1 package (2 1/4 teaspoons) active dry yeast
  •  1 cup room-temperature water, plus more as needed
  •  1 tbsp olive olive
  •  2 cups plus 2 tbsp fine semolina flour
  •  1 cup plus 7 tablespoons all-purpose flour, plus more for the work surface
  •  1 tbsp salt


In a small bowl, stir together warm water and 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 yeast mixture. Let it rest for a moment.

In a big bowl or food processor, combine the semolina and all-purpose flours and the salt. Add the yeast mixture in a steady stream and mix until the dough comes together in a rough mass. (If the dough doesn’t form a ball, sprinkle it with 1 to 2 teaspoons of cold water and mix until a rough mass forms.) Let the dough rest in the bowl for 5 to 10 minutes.

Transfer the dough to a lightly floured work surface and knead for 5-10 minutes, then 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. Divide the dough into 2 equal portions. Shape each portion into a smooth ball, dusting with flour only if the dough becomes sticky. 


  • 1 clove garlic
  • fresh basil
  • olive oil
  • 1 can quality tomatoes
  • salt
  • pepper

Peel and finely slice the garlic.

Heat 1 tablespoon of olive oil in a pan on a medium-low heat, add the garlic then cook lightly golden, add the tomatoes, and a pinch of salt and pepper.

Leave the sauce to tick away for around 20 minutes, or until smooth, breaking up the tomatoes up with a wooden spoon.


you can find the original recipe here.

don’t feel like making pizza? try this amazing challah bread!

Thin-Crust Semolina Pizza Dough

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