MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chef Jon Benedict's Semolina Pizza Dough
 Categories: Breads
      Yield: 8 Servings
 
     22 oz Bread flour; or all purpose
           - flour
     15 oz Semolina flour
    1/4 oz Instant dry yeast
     23 oz Lukewarm water;
      1 oz Olive oil
    1/2 oz (to 1 oz) salt
 
  In a small bowl combine the dry yeast and a small amount
  of the water. Let it sit for a few minutes.
  
  In a mixing bowl combine the flours and salt. add the
  water, yeast and water, and olive oil.
  
  Mix to bring together into a dough ball. Remove from the
  bowl and knead the dough for 4-5 minutes.
  
  This can also be done in an electric mixer with a dough
  hook attachment.
  
  The dough maybe a little sticking. You can flour your
  working surface with semolina to help with sticking.
  
  Place dough back in the bowl and cover with a dry towel.
  Place in a warmer spot of the kitchen for 50 minutes to
  proof.
  
  After proofing punch down the dough and slightly kneed.
  Cover and let rest for 15 more minutes.
  
  Divide the dough into 8 oz dough balls, rolling each
  into smooth round balls.
  
  If you intend to use the dough right away then shape as
  you would like.
  
  If you want to save the dough for another time place the
  dough balls onto a cookie sheet and freeze until hard.
  
  Remove from freezer and individually wrap each dough
  ball and place back in the freeze. Just pull one out 2
  hours before you want to use it to thaw.
  
  TIPS: This dough can be baked in the oven on a pizza
  stone without pre-baking the dough. For baking on a
  pizza sheet or grill it is best to oil the dough and
  then bake it 1/2 way before topping the pizza crust and
  finishing. Bake at a temperature of 425ºF/218ºC for
  a crispy crust.
  
  Makes 4 lbs of dough - 8 ea  1/2 lbs pizza dough balls
  
  RECIPE FROM: http://www.iptv.org
  
  Uncle Dirty Dave's Archives
 
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