INGREDIENTS
- 1-1/2 cups warm water (about 110°F to 115°F)
- 1/4 ounce active dry yeast
- 1 teaspoon sugar
- 3-1/2 cups all-purpose flour
- 1/2 cup semolina flour or fine ground yellow cornmeal
- 1/3 cup olive oil and extra for coating the bowl
- 1 teaspoon salt
PREPARATION
Combine yeast, water and sugar in a mixing bowl and stir. Let sit until foamy on top. Add 1/2 cup flour, the semolina and 1/3 cup olive oil with the salt. Mix and continue working in the flour a 1/4 cup at a time until completed.
Put the dough on a lightly floured work surface and knead until smooth and tacky. Prepare a large mixing bowl coated with olive oil and place the dough in it. Cover the bowl with wax paper or a wet towel. Place in a warm area and let double in size; this usually takes more than an hour.
Knead the dough a little and separate into 2 equal portions. At this point, store in airtight bags; it’s ready to use as directed in recipes.
Note: You can freeze and store this dough up to four months. Before using, make sure to thaw for several hours at room temperature or in the refrigerator.
