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Pizza Dough

3/4 cup lukewarm water
1 tsp honey
1 tbs dry active yeast
1 1/2 cups semolina flour
1/2 tsp salt
1 tsp olive oil
1/2 cup cornmeal
Light vegetable oil cooking spray

Combine the water and honey in a medium stainless steel bowl.
Sprinkle the yeast on top and set aside for 20 minutes to proof,
until bubbles form on the surface.

Put the flour, semolina, and salt into the bowl of a food processor.
Turn the machine on and slowly add the yeast mixture through the
feed tube. Process for about a minute, until the dough ball froms,
drizzling a little additional water into the feed tube if necessary.
Continue the process for another 2 minutes.

Rub the surface of a large bowl with olive oil. Transfer the dough
ball and rool it into the oil to coat. Cover with a towel and set
the bowl aside in a warm place until the dough ball has doubled in
size, about 1 hour.

Preheat the oven to 400 degrees.

Remove the dough to a work surface that has been dusted with the
cornmeal and roll out evenly to a thickness of .25 inch. Cut out
8 5.5 inch circles, using a sharp knife and a saucer.

Spray a cookie sheet 3 times with the vegetable oil to coat. Put
the pizza crusts onto the sheet. Bake for 3-5 minutes, until
golden. Remove the baked crusts from the oven and add the topping
variation of your choice.

Makes 8 individual pizza crusts.


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