Red pan pizza with semolina flour, a perfect snack for both adults and children, great to take to school, ideal for eating at home.
With only 3 grams of dry yeast.
For this recipe, I decided to use mostly semolina flour, which I love in savory doughs, and I mixed it with all-purpose flour, or alternatively, you can use the same amount of bread flour.
For the rising times, I waited two hours to let it rest before spreading it in the pan, where I let it rest for another 30 minutes.
In reality, the longer you let it rest, the better it is.
I decided to cook the tomato sauce directly on the pizza.
Alternatively, you can cook the sauce with extra virgin olive oil, salt, and a clove of garlic, to which you can add dried oregano in the quantity you prefer.
For working the dough, you can use a fork, a bowl, and your hands, or a stand mixer.
- Difficulty: Easy
- Cost: Cheap
- Rest time: 2 Hours 30 Minutes
- Preparation time: 20 Minutes
- Portions: 8 pieces
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 14 oz re-milled durum wheat semolina flour
- 8.8 oz all-purpose flour
- 1.7 cups water (lukewarm)
- 3 g dry yeast
- 2 pinches fine salt (Add only at the end of preparation)
- 2 tbsps extra virgin olive oil
- 0.8 cups tomato sauce
- 1 tbsp extra virgin olive oil
- 1 pinch fine salt
- 2 g dried oregano
- 2 tbsps sunflower oil
Tools
- 1 Bowl
- 1 Fork
- 1 Jug
- 1 Baking pan
- 1 Baking pan
Steps
To make Red Pan Pizza with Semolina Flour, in a jug with slightly lukewarm water, add the yeast and mix well.
Initially pour into the bowl 250 g of semolina flour and 250 g of all-purpose flour.
In a bowl, mix with a fork the flours starting from 250 g of semolina flour and 250 g of all-purpose flour.
Pour the extra virgin olive oil and mix quickly.
Now add the yeast dissolved in the water and mix again well.
Add the remaining semolina flour and continue kneading in the bowl.
Put some flour on the work surface and pour out the dough.
Work it, always keeping some flour nearby, because if the dough becomes too sticky, you can add a little more until you achieve the desired consistency.
Give quick folds by folding the dough three times on itself a couple of times.
Form a round shape and put it back in the bowl to rise for two hours covered.
Meanwhile, prepare the sauce for the topping by pouring the tomato into a bowl.
Add salt, oil, and oregano and mix.
After the rising time, take the dough and quickly work it on the work surface.
Grease the pan with a little sunflower oil and spread the dough from the center to the edges.
Cover it and let it rise for another 30 minutes.
After this time, turn on the oven in static mode at 410°F and heat it.
Meanwhile, season the pizza with the tomato sauce and bake it.
Cooking will require 20-25 minutes, or when the crust is golden and the bottom is crispy and dry, the pizza is ready.
Let it cool a bit before cutting.
Also excellent cold, perfect to take to school.
