Semolina Pizza Dough
Ingredients
- 2 cups water Warm (105 to 150F)
- 1 teaspoon Honey
- 2 packets Active dry yeast (2 tsp.)
- 1 tablespoon olive oil
- 2 teaspoons Salt
- 2 cups Semolina flour
- 2 1/3 cups Unbleached white flour
Instructions
- MAKES 8 PIZZA CRUSTS DAIRY-FREE Use with Veggie Pizza. (See separate recipe.) In large bowl, combine water, honey and yeast. Let stand until foamy, about 5 minutes. Stir in oil and salt. Gradually stir in semolina flour and enough white flour to make a firm, soft dough. Turn out onto a lightly floured surface and knead until dough is smooth and elastic, about 8 to 10 minutes, adding additional white flour as needed to prevent dough from sticking. Put dough into greased bowl and turn to coat. Cover with plastic wrap and let rise in a warm, draft-free place until doubled in bulk, 1 1/2 to 2 hours. Punch down dough and refrigerate until ready to use (up to 2 days). Per crust: 306 cal.; 10g prot.; 3g total fat (0 sat. Fat); 60g carb.; 0 chol.; 535mg sod.; 3g fiber Recipe by: Vegetarian Times, January 1999, page 45
