Ingredients
| 250 ml | Water, lukewarm |
| 1 Tbsp | Dried yeast |
| ½ tsp | Sugar |
| 400 g | High grade flour (Main) |
| 1 tsp | Salt |
| 100 g | Semolina, fine, Italian variety |
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Directions
- Put the water into a mixing bowl and add the yeast and sugar. Let stand in a warm place until the yeast has dissolved and the mixture is frothy. Mix well.
- Add the flour, salt and semolina. Mix well.
- Knead 10 minutes until smooth and elastic and place the dough in an olive-oiled bowl.
- Cover with plastic wrap and place in a warm place to rise until doubled in bulk.
- Roll out in to 2 small thin rounds or one large rectangle. Top and bake.
