INGREDIENTS

INSTRUCTIONS

Dissolve the yeast in the lukewarm water in a large bowl or in the
bowl of your electric mixer and let sit for 5 minutes, until the  yeast
begins to bubble slightly. Stir in the semolina.  Kneading by hand: Mix
together the whole-wheat flour and salt and  stir into the yeast
mixture. Fold in the unbleached white flour, cup  at a time, until the
dough can be scraped out of the bowl in one  piece. Add cup of the
unbleached flour to your kneading surface and  knead, adding unbleached
white flour as needed for 10 minutes. The  dough will be sticky at
first but will become very elastic.  Using an electric mixer: Combine
the whole-wheat flour, salt and the  unbleached white flour and add all
at once to the bowl. Mix together  with the paddle, then change to the
dough hook. Mix at low speed for  2 minutes, then at medium speed for 8
to 10 minutes. If the dough  seems very wet and sticky, sprinkle in up
to cup flour for kneading.  Scrape out the dough onto a lightly floured
surface and knead for a  minute or so by hand. Shape into a ball.
Rinse out your bowl, dry, and brush lightly with olive oil. Place the
dough in the bowl, rounded side down first, then rounded side up.
Cover with plastic wrap and a kitchen towel and set in a warm place  to
rise for 2 hours or until the dough has doubled in size.  Preheat the
oven, with a baking stone or baking tiles in it, to 500  degrees. Punch
down the dough. Line a lightly oiled 14- or 15-inch  pizza pan or roll
the dough into a small round that will bake  directly on a stone. The
dough should be rolled no thicker than  1/4-inch.  If you are baking
the pizza directly on a stone, transfer the dough  to a baking peel
that has been lightly dusted with semolina or  cornmeal. Top with the
garnishes of your choice and either gently  slide from the peel onto
the hot baking stone or place pan on the top  of the baking stone. Bake
for 15 minutes. Serve hot.  Advance preparation: The dough can be
frozen, before or after being  rolled out. If you have rolled out the
dough, do not thaw, but top  and bake directly.  Nutrition information
for one-sixth of crust: 198 calories, about 1.5  grams fat, 368
milligrams sodium, 6 grams protein, 39 grams  carbohydrate, 0
milligrams cholesterol.  From "Provencal Light," by Martha Rose Shulman
(Bantam, 1994).  >Recipes from "An evening in Provence," February 18,
1998, By ANN  BURGER, Post and Courier Food Editor, 1998-Feb-18
http://www.charleston.net/pub/entertain/food/hea0218.htm  Notes: The
salt was adjusted: 2 tsp. were specified in the original.  >Edited by
Pat Hanneman (Kitpath) 98mar  Recipe by: PROVENCAL LIGHT, by Martha
Rose Shulman  Posted to MC-Recipe Digest by KitPATh
<phannema@wizard.ucr.edu> on  Mar 24, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 327
Calories From Fat: 8
Total Fat: <1g
Cholesterol: 0mg
Sodium: 389.6mg
Potassium: 113.1mg
Carbohydrates: 68g
Fiber: 2.8g
Sugar: <1g
Protein: 9.8g