The flour you are describing sounds like semolina. It's great for making maccherroni, but it will work very well with pizza, giving the crust a crisp outide and chewy inside. You should be able to use it instead of bread flour.
Here are two tried and true recipes for pizza. I have used them both a multitude of times and they have never failed.
Grandma's Pizza
Ingredients:
Dough
- 3 Tbs olive oil
- ¾ cup water
- 1½ cups bread flour
- 2¼ tsp instant or rapid-rise yeast
- 1 tsp sugar
- ¾ tsp salt
Topping
- 28oz can tomato sauce
- 1 Tbs olive oil
- 1 tsp minced garlic
- 1 tsp dried oregano
- ¼ tsp salt
- 2 cups*mozzarella cheese, shredded
- ¼ cup*grated Parmesan cheese
- Assorted pizza toppings as desired
Instructions:
Dough
Coat a rimmed ½ sheet (18- by 13-inch) baking pan with 2 Tbs light olive oil.
Using stand mixer fitted with dough hook, mix the flour, yeast, sugar, and salt on low speed until combined. With the mixer still running, slowly add ¾ cup water and 1 Tbs olive oil and continue to mix the dough until it comes together, about 1 minute. Increase speed to medium-low and continue mixing until the dough is smooth and pulls away from sides of bowl, about 10 minutes.
Transfer the dough to the greased baking sheet and turn to coat. Stretch dough to a 10- by 6-inch rectangle. Cover with lightly greased plastic wrap and let it rise in warm place until doubled in size, 1 to 1½ hours. Stretch the dough to the corners of the pan, cover it loosely with lightly greased plastic wrap and let it rise again in a warm place until slightly puffed, about 45 minutes.
Topping
Adjust oven rack to its lowest position and preheat the oven to 500oF.
Combine the tomato sauce, oil, garlic, oregano, and salt in a medium bowl and spread the dough with the sauce, allowing about ½ inch all around the edges. Add your desired pizza toppings such as anchovies, bacon, basil, ham, mushrooms, olives, onions, pepperoni, peppers, salami, sausage, etc.
Combine the mozzarella and Parmesan cheeses in a second bowl and sprinkle the cheese mixture over toppings. Bake the pizza until well browned and bubbling, about 15 minutes. Slide the pizza onto wire rack, and let it cool for 5 minutes. Cut into 18 equal pieces and serve.
Sicilian Style Pizza
Ingredients:
- 1 medium russet potato
- 3 cups bread flour
- 1⅓ cup water
- 2 tsp kosher salt
- 2½ tsp rapid-rise yeast
- 3 tsp sugar
- ½ cup olive oil
- ⅔ cup marinara sauce
- 2 tsp dried oregano
- ½ tsp red pepper flakes
- 1 cup parmigiano reggiano cheese
- 2 cups shredded mozzarella cheese
- Other toppings as desired
Instructions:
Place the potato in a medium saucepan and cover it with cold water. Bring the water to a boil over high heat and cook the potato until a paring knife inserted into the center meets no resistance, about 15 minutes. Squeeze the potato through a potato ricer into a bowl, discarding the skin, and allow the potato to cool at room temperature for 10 minutes. You should have 6 ounces of riced potato.
Combine the flour, salt, yeast, sugar, and 2 Tbs of olive oil in the bowl of stand mixer fitted with a dough hook. Add the water and mix on medium speed until the dough comes together and no dry flour remains. Add the cooled potato, increase speed to medium-high and mix until the dough is stretchy and smooth, about 6 minutes. The dough should stick to the bottom of the bowl but pull away from the sides.
Pour the remaining olive oil into a rimmed baking sheet and spread the oil over entire inner surface with your hands. Transfer the dough to the baking sheet and rub the top surface with oil until thoroughly coated. Cover the baking sheet with plastic wrap and allow the dough to rise at room temperature until it has spread out to nearly touch the rim of baking sheet, about 2 hours.
30 minutes before baking, adjust the oven rack to the middle position and preheat the oven to 500°F. Carefully remove the plastic wrap from the pizza dough. Using oiled hands and being as gentle as possible to maintain air bubbles, push and stretch the dough into the corners of the pan by pressing out from the center and lifting each corner and stretching it beyond the edge of the pan. It should pull back until the pan is filled with dough.
Spread approximately ⅔ cup of the sauce over top surface of the pizza dough with back of a spoon, leaving a 1-inch border all the way around the edge. Sprinkle the top of the pizza with half of the Parmigiano reggiano cheese, focusing on the edges of the crust. Bake the pizza in the 500°F oven for 5 minutes, remove it from oven, add any additional toppings, and spread the shredded mozzarella evenly over the surface. If you have extra sauce, dot the pizza with it in irregular spots.
Return the pizza to the oven and bake it until crust is well browned and the cheese is melted and lightly browned in spots, 10 to 15 minutes longer. Allow the pizza to cool for 5 minutes, transfer it to a large cutting board. If the pizza sticks to the pan at some point, use a spatula to carefully loosen it. Cut the pizza into 8 or 12 rectangular slices, depending on how hungry you are, and serve.