{"id":1264,"date":"2015-06-03T14:03:24","date_gmt":"2015-06-03T18:03:24","guid":{"rendered":"https:\/\/lecoupdegrace.local\/recipe\/homemade-pizza-dough\/"},"modified":"2026-08-30T02:33:24","modified_gmt":"2026-08-30T06:33:24","slug":"homemade-pizza-dough","status":"publish","type":"recipe","link":"https:\/\/lecoupdegrace.ca\/en\/recipe\/homemade-pizza-dough\/","title":{"rendered":"Homemade pizza dough"},"content":{"rendered":"<h3>\ud83c\udf55 <strong>The best homemade pizza dough. Tested, retested and approved<\/strong><\/h3>\n<p>After trying a pile of pizza dough recipes, this one is genuinely the best I have tasted. Unbleached all-purpose flour, medium durum semolina, and the texture everybody is chasing: lightly crisp underneath, soft inside, with a crust that brings to mind the good Italian pizzerias. Family pizza night, friends over, or any Friday that deserves better than takeout.<\/p>\n<h3>\ud83c\udf3e <strong>What makes this a semolina pizza dough<\/strong><\/h3>\n<p>What sets this semolina pizza dough apart from every other homemade pizza dough is the medium durum semolina I pick up at the grocery store. Careful, that is not cornmeal. Completely different product. Where a dough built on flour alone stays soft all the way through, semolina brings a slight density and a subtle crunch to the crust, the kind you get out of a wood-fired oven. It stays elastic enough to stretch without tearing, and it holds generous toppings without going soggy underneath. To push it further, let it rise 4 to 6 hours: the longer the rise, the more the flavours develop.<\/p>\n<h3>\ud83c\udfe0 <strong>Fifteen years of the same dough, always in big batches<\/strong><\/h3>\n<p>I have been making this one for a solid 10 to 15 years. It is mine, it is my classic, and I almost always make a big batch so I can freeze balls of it ahead. Dough waiting in the freezer means homemade pizza is possible on a Tuesday night without having planned a thing. It is the base of everything I build, from my <a href=\"https:\/\/lecoupdegrace.ca\/en\/recipe\/cheese-and-sausage-pizza-with-grilled-tomato-sauce\/\" target=\"_blank\">cheese and sausage pizza with grilled tomato sauce<\/a> to my <a href=\"https:\/\/lecoupdegrace.ca\/en\/recipe\/pizza-with-pesto-grana-padano-cheese-and-prosciutto\/\" target=\"_blank\">pizza with pesto, Grana Padano and prosciutto<\/a> and my <a href=\"https:\/\/lecoupdegrace.ca\/en\/recipe\/bbq-pizza-artichoke-hearts-olives-haloumi-cheese\/\" target=\"_blank\">BBQ pizza with artichoke hearts, olives and Haloumi cheese<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\ud83c\udf55 The best homemade pizza dough. Tested, retested and approved After trying a pile of pizza dough recipes, this one is genuinely the best I have tasted. Unbleached all-purpose flour, medium durum semolina, and the texture everybody is chasing: lightly crisp underneath, soft inside, with a crust that brings to &hellip;<\/p>\n","protected":false},"featured_media":8657,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"semolina pizza dough","_yoast_wpseo_title":"Semolina pizza dough recipe, my homemade crust for 15 years","_yoast_wpseo_metadesc":"Homemade semolina pizza dough: crisp underneath, soft inside. 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