Sourdough Semolina Pizza Dough (Crispy, Chewy, and Full of Flavor)

Close-up of sourdough pizza topped with prosciutto and balsamic glaze.

Sourdough Semolina Pizza Dough (Crispy, Chewy, and Full of Flavor)

One of the things I love most about making homemade pizza is experimenting with different flours, and this sourdough semolina pizza dough has become one of my favorite discoveries. The fine semolina flour gives the crust a beautiful golden color, a delicate crispness, and just the right amount of chew, while the long sourdough fermentation creates incredible flavor and a light, airy texture. It's the kind of dough that's easy to work with, bakes beautifully in a regular home oven, and makes every pizza night feel a little more special. Once I started making pizza this way, it quickly earned a permanent spot in my rotation.

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Prep Time 30

Cook Time 10

Total Fermentation Time 17

Total Time 17 40

Servings 4 servings

Calories 507

Ingredients

350 g bread flour about 2¾ cups
150 g semolina flour about 1 cup, fine
350 g water 1½ cups
100 g active sourdough starter about ½ cup
10 g salt 1¾ teaspoons
15 g olive oil 1 tablespoon

Instructions

In a large mixing bowl, combine the water, active sourdough starter, salt, olive oil, bread flour, and semolina flour. Mix until everything is incorporated. I usually do this directly in the bowl with wet hands. The dough will look shaggy and rough. Cover the bowl and let the dough rest for 30 minutes.
During the first 1½ to 2 hours of fermentation, perform 3 sets of stretch and folds about 30 minutes apart. To do this, grab one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl and repeat until you've worked your way around the dough. Cover between each set.
Leave the dough to rise at room temperature until noticeably puffy and airy, but not fully fermented. The reason is that we want to save some of the fermentation and rising power to happen in the fridge.
So it’s better to cut the bulk fermentation short a bit sooner. If you plan to keep your dough in the fridge for 2-3 days, ferment it for an even shorter amount of time.
Depending on the temperature of your kitchen, this usually takes 5 to 6 hours (from the moment you mixed up all your ingredients!).
Turn the dough onto a floured work surface. Divide it into two equal pieces and shape each piece into a smooth ball. Place the dough balls into lightly oiled containers or bowls.
Cover and refrigerate overnight or for up to 3 days. This step develops flavor and makes the dough easier to stretch. It also makes it tender. When you know when you’ll be making them, remove the dough from the refrigerator 1 to 2 hours before baking.
If you’re in a pinch, you can go ahead and shape the dough cold, but it will be slower and harder to do.
Place a sheet of parchment paper on your work surface and dust it with semolina flour. Transfer one dough ball onto the parchment paper and gently stretch it into a 12-inch (30 cm) circle.
Don't worry about making it round exactly round, homemade pizzas are meant to be rustic. Add your toppings directly onto the dough.
Baking on a Baking Sheet: This is my preferred method because it's simple and works in any kitchen: Place a baking sheet in the oven and preheat to 250°C (475°F). Carefully transfer the parchment paper and pizza onto the hot baking sheet. Bake for 12 to 15 minutes, or until the crust is golden brown and the cheese is bubbling.
Baking on a Pizza Stone or Steel: If you own a pizza stone or steel, you can use it with this recipe as well. Place the stone or steel in the oven while it preheats. Heat the oven to 260°C (500°F) or as high as your oven allows. Transfer the parchment paper and pizza directly onto the hot stone. Bake for 9 to 13 minutes, depending on your oven and desired level of browning.

Notes

Fine semolina flour works best in this recipe.
The dough can stay in the refrigerator for up to 3 days.
Parchment paper makes transferring pizza much easier and is what I recommend for most home bakers.
For extra flavor, let the dough ferment for 48 hours before baking.

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