Herbed Semolina Pizza Crust

By Texaschef11

Ingredients

• 1 1/4 cups (10 ounces) lukewarm water
• 1 1/2 cups (8 3/4 ounces) semolina
• 2 teaspoons instant yeast
• 1/4 cup (1 3/4 ounces) olive oil
• 2 teaspoons salt
• 1/2 cup (3/4 ounce) chopped fresh herbs: rosemary, basil, thyme, chives, oregano, or any combination of same*
• 2 tablespoons King Arthur Easy-Roll Dough Improver (optional, but helpful)
• 2 1/4 to 2 1/2 cups (9 1/2 to 10 1/2 ounces) King Arthur Unbleached All-Purpose Flour
• vegetable oil or pan spray for grilling

Preparation

Step 1

Combine the water, semolina and yeast in a large mixing bowl (or the bowl of an electric mixer, or your bread machine bucket), and allow the mixture to sit for a few minutes to absorb the water.

Manual/Mixer Method: Add the olive oil, salt, herbs, dough relaxer (if you’re using it) and 2 1/4 cups of the flour to the semolina mixture. Mix for 6 to 7 minutes to develop the gluten in the dough, adding more flour if needed to form a smooth dough that cleans the sides and bottom of the bowl. Cover the bowl, and let the dough rest for an hour or longer in the refrigerator.

Bread Machine Method: Add the remaining dough ingredients to the semolina mixture in the bucket, program the machine for dough or manual, and press Start. About 10 minutes before the end of the final kneading cycle, adjust the dough’s consistency with additional flour or water, if necessary, to form a smooth dough. Once the machine has completed its kneading cycles, cancel it; cover the bucket, and refrigerate it for an hour (or longer).

Shaping and Grilling: Divide the dough into four pieces, and roll each piece into a large ball (about 3 1/4 inches). To grill, stretch the dough into a circle as you would for pizza, oil one side, then place it directly on a hot grill, oiled side down. Close the grill cover, and grill the bread for 2 to 3 minutes. Check the grilled side; if it’s not nicely browned, turn it 45 degrees, close the cover, and let cook a minute more. Oil the other side of the bread, then turn it over (newly oiled side down) to finish cooking. If you have a favorite cheese, melt it over the bread during its last minute on the fire. Remove the flatbread from the grill, cut it into wedges, and serve.

To bake (rather than grill) flatbreads, place them on the bottom rack of a preheated 450°F oven, either directly on a baking stone or on a parchment-lined baking sheet. Bake for 8 to 10 minutes, until they’re lightly browned and slightly puffed. Yield: four 8-inch flatbreads.