DIETS: LC VG VT Servings: 4 Time: approximately 2 hours
Ingredients:
3/4 cup warm water (110 degrees)
1 teaspoon active dry yeast
1/2 teaspoon sugar
1/4 teaspoon salt
1 Tablespoon olive oil (plus a little more for brushing)
1 large garlic clove, pressed/minced
1 teaspoon Italian seasoning
1 cup semolina
3/4-1 cup unbleached or whole wheat flour (maybe more for dusting/kneading)
Cornmeal for dusting
Instructions:
Combine water, yeast and sugar and let sit for 5 minutes.
Add salt, olive oil, garlic and Italian seasoning.
Add semolina and 3/4 cup flour and mix until mostly combined, then move to a floured surface and knead for 5 minutes until smooth and flexible (may need to add more flour if it's too sticky).
Let rise for 1-2 hours in a warm place.
For the best results, place a pizza stone in the oven and preheat to 450 degrees for 30 minutes prior to cooking the pizza.
Prep a pizza peel (if using a preheated stone) by dusting with flour and then sprinkling liberally with cornmeal.
Roll dough out on a floured surface to desired pizza size and transfer to pizza peel.
Brush the top of the crust with a little olive oil.
Top with sauce and toppings of choice and slide off of peel onto preheated baking stone and bake 8-12 minutes or until done to preference.
Nutrition Info Per Serving: Calories 234 Total Fat 1 g Cholesterol 0 mg Sodium 147 mg Potassium 79 mg Total Carbohydrate 49 g Dietary Fiber 2 g Sugars 1 g Protein 7 g