PIZZA DOUGH WITH SEMOLINA FLOUR

Pizza Dough

(From Fogazzo Traditional Semolina Pizza Dough Recipe, which says, “Semolina adds complexity to this recipe, and makes it pliable enough for handtossing, and from the EatingWell May'92 issue.)

Ingredients:
2 cups warm water
1 packet active dry yeast
4 tablespoons olive oil
2 teaspoons sugar
2 teaspoons salt
2½ cups unbleached wheat flour
2½ cups semolina flour

    In a large bowl, dissolve sugar or honey in 2 cups warm water.

    Sprinkle in yeast and let sit for 5 min. or until foamy. Stir in

    salt. With a wooden spoon, stir in semolina flour and enough white

    flour to make a firm soft dough.  Knead for 8-10 minutes, until

    the dough is smooth and elastic, additional white flour as needed

    to prevent it from sticking.  Place the dough in a lightly oiled

    bowl(quick spray w/pam) and cover with plastic.  Let rise for 1

    1/2 -2 hours , or until doubled.  Notes: The dough can be made

    ahead to this point, punched down, enclosed in a large plastic bag

    and stored in fridge for up to 2 days or in freezer for up to 2

    months. Defrost for at least 8 hours in fridge and then bring to

    room temp.

    Makes 8 6-inch crusts.

    I usually make half a recipe and then freeze half of that half.

    To cook/assemble:

    Heat oven to highest baking setting.  Place stone,tiles, or inverted baking

    sheet on lowest rack of oven(first time I noticed inverted:)

    Form dough into rounds and place on cornmeal dusted pizza peel or inverted

    cookie sheet. Add your toppings as desired.

    Carefully slide the pizzas from the peel or baking sheet onto heated stone

    or heated baking sheet. Bake for 10-14 minutes or until bottoms crisp or

    browned.

    (I never use the 2 cookie sheet method-no dishwasher-I simply use 1

    unheated cookie sheet works fine for me)