Anonymous 2-7-2005

1 cup plus 2 tablespoons warm water; 110F

2 tablespoons plus 1 teaspoon extra virgin olive oil

1 tablespoon sugar

2 teaspoons salt

3 cups bread flour

1/4 cup plus 2 tablespoons semolina flour

3 tablespoons dough relaxer; optional

3 teaspoons instant active dry yeast

Add all the ingredients in the bread pan of bread machine. Process according to

manufacturer\\\'s instructions for a dough setting. Meanwhile preheat the pizza

stone or tiles to 450F for 30 minutes. Prepare your favorite toppings. When the

bread machine has completed the dough cycle, remove the dough from the pan to a

lightly oiled surface. Knead the dough several times and form the dough into an

oval; cover with a towel and let rest for 10 minutes. Dough may be refrigerated

at this point and stored until ready to use. To store each batch of dough,

spray a plastic bag with nonstick spray and place the dough in it. Store no

longer than 7 to 10 days or if frozen for up to 2 months. If refrigerated or

frozen prior to use, allow the portions to come to room temperature before they

are rolled out. Roll and stretch the dough into a 14 inch circle. Place the

dough on the prepared peel. Brush the dough with some olive oil and layer your

ingredients. Bake for approximately 15 minutes or until golden brown on the

bottom and the top is bubbly.