Instructions: Easy way: Throw everything into a bread machine on "dough" cycle.

Harder way: Dissolve yeast in water. Mix semolina, cake flour, and 1/2 of unbleached flour in a bowl. Add water, and when too thick to stir, turn out on a board and knead for 10 minutes or so, adding flour as necessary to keep dough from sticking. The dough should be fairly soft.

Let rise 2 hours if you have time before forming pizza.

This makes a soft dough (because of the cake flour) that can be rolled very thin- this recipe makes 2 12-14 inch pizzas. The semolina gives it enough texture that you can pile on the toppings. Last night we had a little tomato sauce, fresh tomatoes, kalamata olives, scallions, fat free mozzarella and a little parmesan. Yum. I bake the pizzas in a 500 degree oven, and often put the pan on the floor of the oven for part of the time to get a nice crisp bottom crust.

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