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.*************************