Semolina Pizza Dough

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   In a large bowl, dissolve sugar 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 soft dough. Turn out onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic, adding additional white flour as needed to prevent it from sticking. 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. (The dough can be made ahead at this point, punched down, enclosed in a large plastic bag and stored in the refrigerator for up to 2 days or in the freezer for up to 2 months. Defrost for at least 8 hours in the refrigerator and bring to room temperature before using.) Makes eight 6-inch crusts or 2 large pizzas.

* Per serving · 4 servings · Values may vary.

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