| CATEGORY |
CUISINE |
TAG |
YIELD |
|
American |
American, Ethnic |
8 |
Servings |
INGREDIENTS
| 1/4 |
ts |
Sugar or 1 tsp honey |
| 1 |
tb |
Olive oil |
| 2 |
pk |
Active dry yeast |
| 2 1/2 |
ts |
Salt |
| 2 |
c |
Antoine's Pasta Flour |
| 2 1/3 |
c |
All purpose flour; (2 1/3 to 2 2/3) |
INSTRUCTIONS
In a large bowl, dissolve sugar or honey in 2 cups warm water. Sprinkle in
yeast and let sit for 5 minutes, or until foamy. Stir in oil and salt.
With a wooden spoon, gradually stir in semolina flour and enough white
flour to make a firm, soft dough. Turn out onto a lightly floured surface
and knead for 8 to 10 minutes, or until the dough is smooth and elastic,
adding additional white flour as needed to provent it from sitcking. Place
the dough in a lightly oiled bowl and turn to coat with oil. Cover with
plastic and let rise for 1 1/2 to 2 hours, or until doubled in bulk.
Makes eight 6-inch crusts
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