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Name: Semolina Pizza Dough
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 2 cups water Warm (105 to 150F); 1 teaspoon Honey; 2 packets Active dry yeast (2 tsp.); 1 tablespoon olive oil; 2 teaspoons Salt; 2 cups Semolina flour; 2 1/3 cups Unbleached white flour

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INGREDIENTS

2 cups water ; Warm (105 to 150F)
1 teaspoon Honey
2 packets Active dry yeast ; (2 tsp.)
1 tablespoon olive oil
2 teaspoons Salt
2 cups Semolina flour
2 1/3 cups Unbleached white flour

Servings

INSTRUCTIONS

MAKES 8 PIZZA CRUSTS DAIRY-FREE Use with Veggie Pizza. (See separate recipe.) In large bowl, combine water, honey and yeast. Let stand until foamy, about 5 minutes. Stir in oil and salt. Gradually stir in semolina flour and enough white flour to make a firm, soft dough. Turn out onto a lightly floured surface and knead until dough is smooth and elastic, about 8 to 10 minutes, adding additional white flour as needed to prevent dough from sticking. Put dough into greased bowl and turn to coat. Cover with plastic wrap and let rise in a warm, draft-free place until doubled in bulk, 1 1/2 to 2 hours. Punch down dough and refrigerate until ready to use (up to 2 days). Per crust: 306 cal.; 10g prot.; 3g total fat (0 sat. Fat); 60g carb.; 0 chol.; 535mg sod.; 3g fiber Recipe by: Vegetarian Times, January 1999, page 45

NOTES

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Semolina Pizza Dough

2 cups water Warm (105 to 150F)
1 teaspoon Honey
2 packets Active dry yeast (2 tsp.)
1 tablespoon olive oil
2 teaspoons Salt
2 cups Semolina flour
2 1/3 cups Unbleached white flour

MAKES 8 PIZZA CRUSTS DAIRY-FREE    Use with Veggie Pizza. (See separate recipe.)    In large bowl, combine water, honey and yeast. Let stand until foamy, about  5 minutes. Stir in oil and salt.    Gradually stir in semolina flour and enough white flour to make a firm,  soft dough. Turn out onto a lightly floured surface and knead until dough  is smooth and elastic, about 8 to 10 minutes, adding additional white flour  as needed to prevent dough from sticking.    Put dough into greased bowl and turn to coat. Cover with plastic wrap and  let rise in a warm, draft-free place until doubled in bulk, 1 1/2 to 2  hours. Punch down dough and refrigerate until ready to use (up to 2 days).    Per crust: 306 cal.; 10g prot.; 3g total fat (0 sat. Fat); 60g carb.; 0  chol.; 535mg sod.; 3g fiber        Recipe by: Vegetarian Times, January 1999, page 45

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Nutrition

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Serving Size: 1 Serving (181g)
Recipe Makes: 8 Servings

Calories: 445
Calories from Fat: 15 (3%)

Amt Per Serving		% DV

	Total Fat 1.7g	2 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.4g
	Polyunsanturated Fat 0.6g
Cholesterol 0mg		0 %
Sodium 3.7mg		0 %
Potassium 175.1mg		5 %
Total Carbohydrate 91g		27 %
	Dietary Fiber 4g	16 %
	Sugars, other 87.1g
Protein 13.9g		20 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 445

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