Ingredients
1 (1/4-ounce) envelope active dry yeast
2 teaspoons sugar
1 cup warm water (100° to 110°)
2 1/2 cups bread flour or all-purpose flour
1/2 cup semolina flour, plus more for rolling out
2 tablespoons olive oil
1 teaspoon salt
Preparation
1. Combine first 3 ingredients in a large bowl; let stand 5 minutes. Stir in flours, olive oil, and salt to form a soft dough.
2. Turn dough out onto a surface lightly sprinkled with semolina flour; knead 5 minutes or until smooth and elastic. Shape dough into a ball, and place in a lightly greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size.
3. Punch dough down. Divide in half.
