Thin & Crispy Semolina Pizza
Pizza has a bit of a bad reputation. Of course the doughy, cheesy varieties that we get the local can be high in carbs, fats and salt. By making the dough from scratch, rolling it thin, using cheese sparingly and carefully selecting the types of ingredients you top your pizza with can make for a wholesome and delicious family meal.
1/4 C warm water
1 tsp sugar
1 sachet dried yeast
1 Tbsp olive oil
1 C plain flour
2 C fine semonlina
1 Tbsp salt
1/2 C tomato paste
Toppings of your choice
- Combine 1/4 C water, sugar and yeast. Set aside for 30 minutes.
- Add oil
- Combine flour, semolina and salt in the bowl of a food processor. Add yeast mixture and blitz until mixture comes together.
- Turn dough onto floured surface and knead until well combined and smooth.
- Place in an oiled bowl and set aside in a warm place for 30 minutes. The dough will double in size.
- Divide the dough into Four balls.
- Roll dough on a floured surface until 0.5cm – 1cm thick.
- Spread with tomato paste, sprinkle with mozzarella cheese and add toppings of your choice.
- Bake in a moderate oven for 15-20 minutes or until the base is crisp.
Pizza stones are great for getting a crisp base. If you have a one, place it in the pre-heated oven 10 minutes before cooking your pizza’s.