Title: Semolina Pizza Dough
Categories: Vegtime3
Yield: 8 servings

2 c Warm water; (105 to 150F)
1 ts Honey
2 pk Active dry yeast; (2 tsp.)
1 tb Olive oil
2 ts Salt
2 c Semolina flour
2 1/3 c Unbleached white flour

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

Converted by MC_Buster.

Recipe by: Vegetarian Times, January 1999, page 45

Converted by MM_Buster v2.0l.