Semolina Pizza Dough

I made Broccoli Calzones this weekend, and realized that I have never posted the dough I use most often for pizza and calzones. It comes out great every time, with a nice texture and flavor. Since there's only two of us I usually halve the recipe. It makes the right amount for two with a little pizza/calzone left over. I've provided the calculations for both, saving you a bit of time ;-)

Semolina Pizza Dough

(full recipe, feeds two couples as a main course on a Friday night)

1 1/2 cups warm water

3 Tbs extra virgin olive oil (I like to use toasted walnut oil, the flavor is amazing. Any nut oil or regular extra virgin will do)

2 cups all-purpose flour

1 1/3 cups whole wheat flour

2/3 cup semolina flour (aka durum flour or pasta flour)

1 Tbs sugar

2 tsp salt

2 tsp SAF yeast

Semolina Pizza Dough

(half recipe, feeds one couple with a bit of leftovers)

3/4 cup warm water

1 1/2 Tbs extra virgin olive oil

1 cup all-purpose flour

2/3 cup+ 1 Tbs+ 1/2 tsp whole wheat flour

5 Tbs+ 1 tsp semolina flour

1/2 Tbs sugar

1 tsp salt

1 tsp SAF yeast

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