Title: Semolina Pizza Dough
Categories: Ethnic Pasta Pizza
Yield: 8 Servings
| 1/4 | ts | Sugar or 1 tsp honey |
| 1 | tb | Olive oil |
| 2 | pk | Active dry yeast |
| 2 1/2 | ts | Salt |
| 2 | c | Antoine's Pasta Flour |
| 2 1/3 | c | All purpose flour; (2 1/3 to 2 2/3) |
In a large bowl, dissolve sugar or honey in 2 cups warm water. Sprinkle in
yeast and let sit for 5 minutes, or until foamy. Stir in oil and salt.
With a wooden spoon, gradually stir in semolina flour and enough white
flour to make a firm, soft dough. Turn out onto a lightly floured surface
and knead for 8 to 10 minutes, or until the dough is smooth and elastic,
adding additional white flour as needed to provent it from sitcking. Place
the dough in a lightly oiled bowl and turn to coat with oil. Cover with
plastic and let rise for 1 1/2 to 2 hours, or until doubled in bulk. Makes
eight 6-inch crusts ~ - - - - - - - - - - - - - - - - - Contributor:
Antoine's Pasta Flour Preparation Time: 2:00