Date:    Wed, 30 Mar 94 10:28:20 EST
 From:    mmk3@Lehigh.EDU (MARGARET M. KING)
 
 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)