Semolina gives this pizza base more stability and a crispy, chewy texture when cooked.
Something else. this was a great crust! the semolina makes a huge difference. I baked it at 200, and it was great. next time I will try 220, I like it browned. I dont have a bread machine and it turned out awesome. I froze the remaining dough and made calzones which were even better than the pizza. Ive already shared this recipe...thanks!! - 14 Jul 2008
Altered ingredient amounts. never used semolina in a recipe before but this made the pizza very golden and crusty - 01 Sep 2008
Just made this for the childrens lunch - easy to do and made plenty of dough. The base once cooked was crunchy and not too thick. A definate hit! - 15 Feb 2010