Semolina Pizza Dough

This is a great pizza dough! Today I made half artichoke heart/red onion and half pepperoni for Robert. The crust is soft, dense, and just a bit chewy. I really like it. It's very sturdy and handles toppings well. It's also quick to make and only requires a one hour rising time. The high-protein semolina flour really gives it a nice texture. It's a nice combination of flours. Continue for recipe.

Semolina Pizza Crust
from Laila Pallai

3 1/2 cups all-purpose flour (KA)
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.