Semolina Pizza Crusts
1 package Active dry yeast; 2- 1 3/4 cup All-purpose flour
1/2 t. 1 tsp Salt
1/2 tsp Sugar Cooking spray; olive oil is
1 cup Semolina flour
1 Place 1 cup of warm (110 to 115 degrees) water in a small mixing bowl, and sprinkle in the yeast and sugar; stir to combine. Set the mixture aside for 5
Shrimp-and-leek Pizza
minutes, or until foamy. In the large mixing bowl of an electric mixer fitted with a dough hook, combine the flours, salt, and yeast mixture, and mix until the dough is relatively smooth. Lightly flour a flat surface. Remove the dough from the bowl, place on the surface, and knead by and for 10 minutes. If the dough is too wet, add small amounts of flour; if too dry, add drops of water. The dough should be smooth and elastic. Very lightly spray a large bowl with olive oil cooking spray. Place the dough in the bowl, and turn it to coat it with oil; cover with plastic wrap and set aside in a warm place to rise for 45
minutes, or until doubled in bulk. Preheat the oven to 450 degrees. Lightly spray or wipe individual pizza pans or large baking sheets. Punch down the dough, transfer it to a lightly floured surface, and knead for 2 minutes. Let the dough rest for 20 minutes. On a floured surface, flatten it into four 10" discs, using your fingertips. Place on a pizza pan. Top with sauce and toppings and bake for 15 to 20 minutes, or until crisp. Makes 4 crusts, about 8 slices each. Per slice: 47 calories, g fat.
2 Notes: I used the bread machine for this dough with no problems. Next time, I think I would make this recipe into 3 pizzas as the crust was pretty thin (but extremely delicious).
Servings: 32
