Pizza from Savory Baking: Recipes for Breakfast, Dinner, and Everything in Between (page 181) by Erin Jeanne McDowell

  • all-purpose flour
    Buy Now
  • semolina flour
    Semolina is the hard part of the grain of durum wheat. When hard wheat is ground, the endosperm--the floury part of the grain--is cracked into its two parts, the surrounding aleurone with its proteins and mineral salts and the central floury mass, also called the endosperm, which contains the gluten protein that gives hard wheat its unique properties for making good pasta. A cream-colored semolina is used in pasta or Italian-style breads. There are difference grades: (1) Semolina flour is finely ground endosperm of durum wheat; (2) Semolina meal is a coarsely ground cereal like farina; and (3) Wheatina is ground whole-grain wheat. When other grains, such as rice or corn, are similarly ground, they are referred to as "semolina" with the grain's name added, i.e., "corn semolina" or "rice semolina." Read more: http://www.food.com/library/semolina-471#ixzz1ms6MXCXf Buy Now
  • Show all ingredients...

  • EYB Comments

    Can substitute this book's "Roasted garlic tomato sauce", "Spicy creamy tomato sauce", "Thick tomato sauce", "Béchamel sauce", "Cheesy Béchamel", or "Thick Béchamel" for commercial pizza sauce.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Parsley sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute this book's "Roasted garlic tomato sauce", "Spicy creamy tomato sauce", "Thick tomato sauce", "Béchamel sauce", "Cheesy Béchamel", or "Thick Béchamel" for commercial pizza sauce.

  • jmohart on April 04, 2026

    Dough came out great. Used bread machine to mix. Transferred prepared pizzas to pizza stone on parchment paper, left on the paper for 2 minutes and then could slide them onto stone directly. Cooked for 10 minutes at 500. Next time would make smaller individual pizzas and use rest of dough to make cinnamon twists

  • averythingcooks on June 23, 2024

    I also liked this dough. I used an equal mix of all purpose & 00 and I like the addition of semolina. I used this dough for her "Meatball Un-subs" but I would make it again for a regular pizza for sure.

  • DFarnham on January 03, 2023

    Solid dough recipe. Easy and manageable to roll out with nice flavor. We rolled ours really thin, and crust was still sturdy enough to not flop over. We have a pizza oven so this will definitely go into our rotation.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.