Semolina Pizza Crust
3 1/2 cups all-purpose flour
1/2 cup semolina
1 T active dry yeast
1 T sugar
1 t salt
2-3 T olive oil
1 1/2 cups warm water
Mix all ingredients together.
Knead on floured counter for about 3 min.
Place in oiled bowl, cover, and let rise 1 hour.
Preheat baking stone and oven to 400 degrees.
Divide dough into 4 portions. (keep covered)
On floured counter, roll out dough into 10 to 12-inch rounds.
Transfer to semolina-covered pizza peel.
Spray lightly with olive oil; Brush on sauce; top with toppings.
Slide pizza onto hot baking stone and bake 10-15 min.
* If you don't use all of your dough, you can put remaining dough into well oiled baggies and refrigerate for a day or freeze.
3 1/2 cups all-purpose flour
1/2 cup semolina
1 T active dry yeast
1 T sugar
1 t salt
2-3 T olive oil
1 1/2 cups warm water
Mix all ingredients together.
Knead on floured counter for about 3 min.
Place in oiled bowl, cover, and let rise 1 hour.
Preheat baking stone and oven to 400 degrees.
Divide dough into 4 portions. (keep covered)
On floured counter, roll out dough into 10 to 12-inch rounds.
Transfer to semolina-covered pizza peel.
Spray lightly with olive oil; Brush on sauce; top with toppings.
Slide pizza onto hot baking stone and bake 10-15 min.
* If you don't use all of your dough, you can put remaining dough into well oiled baggies and refrigerate for a day or freeze.
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