- 1 1/4 cups warm water (105-115°F)
- 1 teaspoon honey
- 2 1/2 teaspoons active dry yeast
- 1 3/4 cups semolina flour
- 1 1/2 cups unbleached all-purpose flour
- 3/4 teaspoon salt
- Olive oil
- In bowl of a stand mixer, combine water, honey and yeast. Let stand for 5 minutes, or until yeast is foamy.
- Stir in flours and salt. Knead with dough hook for 4 to 5 minutes, or until dough is smooth yet still sticky. Shape dough into a ball and put into an oiled bowl, turning once to coat all sides. Cover with plastic wrap and let rise in a warm spot for 45 to 60 minutes.
- Turn dough out onto a work surface. Punch down and divide into two equal parts. If you do not intend to use both crusts, place leftover dough in a plastic bag and refrigerate for up to two days or freeze for up to one month. Yields 2 large crusts.
- To bake: Heat oven to 500°F. Rub olive oil generously on a heavy baking sheet or round pizza pan.
- Using your fingers, press out the dough roughly into an 8-by-6-inch rectangle or to partially cover the baking vessel. Brush with olive oil. Cover and let rest for about 15 minutes.
- After dough has rested, roll or press it out to fit prepared pan entirely. Spoon on the sauce, followed by desired toppings. Bake for 12 to 13 minutes, or until crust is golden brown and cheese is bubbling.
- Slide pizza off baking pan onto a cutting board and cut to serve.
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