Pizza Crust
1 teaspoon dry yeast
1 cup warm water
1 teaspoon sugar
1/2 cup semolina flour
2 cups high gluten flour
1/2 teaspoon salt
2 tablespoons olive oil
In mixing bowl, mix yeast, water and sugar. Allow to bubble slightly. Add in semolina flour, salt, 1 cup flour and
1 tablespoon olive oil. Mix with a spoon adding the second cup of flour as needed to make an workable dough.
Knead the dough in the bowl until elastic, will take only a little time.
Using 1 tablespoon olive oil coat a mixing bowl, add dough and rotate until you have oil on the surface of the
dough. Cover with a warm damp cloth and allow to rise for 1 hour.
This is enough dough for 2 13-15 inch pizza crusts. This is a thin crust pizza. If you need only one, you can freeze
half the dough for another time, I find this doesn't work for me.
I make both crust without topping and bake at 350 degrees for 7 minutes. These will store in the fridge, in plastic wrap,
for 5 days.
When I make pizza, I cover with favorite toppings and bake for 12 to 15 minutes at 425 degrees.
I bake pizzas on the grill using a pizza stone. Pre-heat the stone and add pizza with toppings.This process varies from grill to grill.
******************* This method saves you from dealing with making the crust when you are in a hurry.*************************