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pizza bianca

1 ½ teaspoons dry active yeast
1 ½ cups warm water
2 Tablespoons olive oil
2 ¼ cups flour, and a couple handfuls of semolina for dusting

Mix it all up by mixer or by hand and then let rest covered by about 2 c. to 2 ¼ c. flour and 2 to 3 t. salt over top.  Once the mixed up dough breaks through the layer of flour, it’s time to mix it all up, kneading, adding water as necessary in order to get a smooth elasticy dough.  Knead for 10 minutes or so.  

Place the kneaded dough in an oiled bowl to rise — til it has doubled in bulk.  You could refrigerate it overnight at this point- the bowl covered over top with plastic wrap. 
Once risen, deflate it.  Roll it into individual portions of dough that you plan on baking or grilling.  Place the dough portions on an oiled surface to rise another time, or scattered semolina.  Either helps to prevent sticking on the bottom when you go to stretch the dough by hand and cook it — keep loosely covered with a sheet of oiled plastic wrap.
Once the dough has doubled in bulk as individual portions, it will seem soft to the touch.  It won’t bounce back when poked.
It can be shaped by hand into a stretched sandle shape for laying on the grill, semolina dusted side down, or, it can be baked in the oven as a thin-crusted pizza with any toppings imaginable.  425′-450′ oven, place pizza in the lowest part of the oven to bake until crisp.

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