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Semolina Pizza Dough

Yields1 ServingPrep Time3 hrsCook Time1 hrTotal Time4 hrs

Ever wanted to make your own pizza dough? Try out this homemade semolina pizza dough recipe! From a classic pizza to something more complex, you can make any kind of pizza with this pizza dough.

Semolina Pizza Dough

 500 g all-purpose flour
 100 g semolina flour
 1 packet or 2 tsp active dry yeast
 3 tbsp Colavita Extra Virgin Olive Oil + more for oiling the pan
 340 g lukewarm water (about 80 degrees F)
 1 ½ tsp salt
 9 x 13 sheet pan

Place both flours, the yeast, and the water in a large bowl or the bowl of a standing mixer. Mix well with a spatula or plastic bench knife until the mixture looks like a shaggy mass.


Cover with a kitchen towel and allow to rest for 30-45 minutes. This allows the yeast and gluten to activate, making your dough strong.


Uncover the mixture and add the salt and Colavita Olive Oil. Knead with a dough hook in a standing mixer for 8 minutes. If you don’t have a standing mixer, you can use a food processor. If you don’t have that, flour a work surface and knead by hand for 10 minutes.


The dough should be smooth and soft.


Drizzle about 1 tbsp of Colavita Olive Oil into a large bowl and smooth the olive oil all over the inside of the bowl with your hands.


Place the kneaded dough ball in the oiled bowl and cover it tightly with plastic wrap.


Allow it to rise for 2 hours, undisturbed. Alternately, you can place the bowl in the refrigerator and let it rise overnight or up to 36 hours.


Preheat your oven to 500°F for about 1 hour to prepare for pizza baking.


Once the dough has risen (if it has been refrigerated, allow the dough to come to room temperature, keeping it covered), remove it from the bowl. Oil a 9”x13” baking sheet with Colavita Olive Oil, making sure to coat the entire bottom and side of the pan.


Place the dough onto the baking sheet and stretch it out to fill the pan. To do this, pick the dough up, allowing gravity to stretch it out. Place it back in the pan, and gently press the dough into the corners of the pan with your fingers. The dough will spring back. Have some patience, and let the dough rest for 5 minutes, then repeat.


Once the dough is stretched to your liking, recover it with some plastic wrap and allow it to rise in the pan for about 20 minutes.


Remove the plastic wrap and top your dough with your desired toppings (keeping it simple with a little Colavita Olive Oil and herbs will make a beautiful focaccia).


Reduce the heat of your oven to 450°F and place your pan in the oven. Bake for about 15-20 minutes, rotating the pan halfway through.


Remove from the oven and allow to cool for 5 minutes before placing on a cutting board, slicing and serving.