"Semolina flour is usually associated with pasta, but it also produces the most crispy and flavorful pizza crust. Dough made from this hard durum wheat flour is especially suitable for moist fillings. It makes excellent calzone and double-crust pizza because it resists getting soggy.
Semolina dough is much les elastic than basic pizza dough made with white flour, so it must be rolled out rather than stretched. The dough should feel moist but not too sticky, and it may require a few extra tablespoons of water to attain the right consistency. If it sticks while it is being rolled out, dust the dough lightly with a small amount of flour. (if the dough tears, that means it is too dry. Just gather it up into a ball and add a small amount of water, knead the dough until it is softer, and give it a 15-minute rest before continuing.)
1 cup warm tap water (110 to 115 degrees)
1 package active dry yeast
1 cup all-purpose white flour
1/4 cup olive oil
1/2 teaspoon salt
2 to 2 1/2 cups semolina flour
1. Pour the water into a medium-sized mixing bowl and sprinkle in the yeast. Stir gently with a fork until the yeast has dissolved and the liquid turns light beige in color.
2. Add the all-purpose flour, olive oil, and salt and stir with a wooden spoon. Add 1 cup of the semolina flour and mix. After the cup of semolina flour has been mixed in, the dough should be soft and should start to come away from the sides of the bowl. Add more water by the tablespoonful if the dough appears to be too crumbly and dry. Continue as if you were making the basic dough."
From The Pizza Book by Evelyne Slomon.
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