Semolina Pizza Dough

Adapted from the EatingWell May'92 issue

Semolina Pizza Dough
1/4 tsp. sugar or 1 tsp honey
2 pkg active dry yeast(2Tbsp)
21/2 tsp. salt
2 cups semolina flour
2 1/3-2 2/3 cups all purpose 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)