Pizza Dough

Semolina flour adds a nice gold color and rustic texture to this pizza dough
Homemade Pizza Dough

By Mark Hinds | Updated May 3, 2021

Making good pizza dough from scratch doesn’t have to be hard.

This pizza dough recipe uses semolina flour, olive oil, and a little butter to create a pliable pizza dough that is easy to work with, tastes delicious, and has a rustic texture.

Yeast mixture
Mix the yeast, salt, and olive oil with the warm water

A great thing about this pizza dough recipe is that it keeps in the fridge for a week, which means with a few minutes of upfront work you can have homemade pizza in 30 minutes all week long.

Depending on when you want to use the pizza dough it can be placed in the fridge in an almost airtight container to rise or at room temperature.

pizza dough rising
Let the dough rise for a couple of hours after mixing everything together

We normally let it rise at room temperature and then store it in the fridge. The dough is much easier to work with if it’s been chilled for at least an hour before being rolled out.

This recipe makes enough dough for three to four 14 inch pizzas. To learn more about making homemade pizza read How the Right Dough and Cast Iron for Delicious Pizza.

Cast iron makes great pizza
Cast iron makes great pizza
Homemade Pizza Dough

Pizza Dough

4.5 from 6 votes
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 2 to 3 pizzas


  • 4 cups all-purpose flour
  • 2 cups semolina flour
  • 2-3/4 cups warm water
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1-1/2 tbsp yeast
  • 1-1/2 tbsp salt


  • Start by combining the all-purpose and semolina flours in a stand mixer.
  • In a separate bowl mix the yeast, olive oil, and salt together with 2-3/4 cups of warm water.
  • Add the yeast mixture and the butter to the flour and mix everything for 5 minutes or so. Use a spatula half way through to mix any flour from the bottom of the bowl or on the sides into the dough. The dough is ready when all the flour and water have been incorporated.
  • Let the dough rise for a couple of hours, after it’s risen it can be refrigerated and kept for up to a week.
  • When rolling the dough out, sprinkle some semolina flour on the cutting board, the dough, and the rolling pin. A good tip to keep the dough from sticking when it’s being rolled out is to sprinkle a little flour on both sides of the dough every time it’s flipped.
  • How long the pizza dough takes to cook depends on how thin it’s rolled out and the temperature it’s cooked. This dough usually takes 15 to 18 minutes to bake in a 400℉ oven. On a grill set on medium-high, it usually takes 15 to 20 minutes, with the grill covered.
  • A good test to tell when the dough is done is when the cheese starts to brown on top of the pizza, and the dough has turned a nice golden brown.
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The nutrition information shown is an estimate based on available ingredients and preparation.

Mark is an experienced food writer, recipe developer, and photographer who is also Umami’s publisher and CEO. A passionate cook who loves to cook for friends, he can often be found in the kitchen or by the grill testing new recipes.

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