Semolina Pizza Dough

         Yield: 8 Servings
Categories: American, Ethnic

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) 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