(*Note: I did use the semolina flour, but if you can't find it, substitute more all-purpose flour. It also doubles beautifully.)
Semolina Pizza Dough
Vegan Italiano, Donna Klein
2 1/2 teaspoons extra-virgin olive oil
1/8 teaspoon sugar
1 cup warm water (105F to 115F)
1 (1/4-ounce) package active dry yeast (about 1 tablespoon)
1 1/4 teaspoon salt
1 cup semolina flour
1 1/4 to 1 1/2 cups unbleached all-purpose flour, plus additional as necessary
Grease a large bowl with 1 teaspoon of the oil and set aside. In another large bowl, dissolve the sugar in the warm water. Sprinkle in the yeast and let sit until foamy, about 5 minutes. Stir in the remaining oil and salt. With a wooden spoon, gradually stir in the semolina flour and enough of the all-purpose flour to make a firm, soft dough.
Turn the dough onto a lightly floured work surface and knead until the dough is smooth and elastic, about 8 minutes, adding additional all-purpose flour as needed to prevent sticking. Gather the dough into a ball and place in prepared bowl, turning to coat with the oil. Cover with plastic wrap and let rise at room temperature until doubled in bulk, 1 1/2 to 2 hours. Turn the dough onto a lightly floured work surface and knead briefly to release any air pockets. Shape the dough into a ball. The dough is ready to be shaped and rolled as needed.
(Bake at 500F.)
Makes 1 (14-inch) pizza crust