Instructions: Makes 8 servings

Semolina is coarsely ground durum wheat (the type of wheat used to make pasta);its even higher in protein than bread flour, so it will result in a very dense, chewy crust. If you have a choice, opt for Italian fontina cheese; the French and Danish versions arent nearly as full-flavored.

1. In a food processor, combine the flours, salt, yeast and sugar. With the machine running, drizzle 1 1/4 cups hot tap water through the feed tube just until the dough forms a ball.

2. Spray a large ceramic or glass bowl with nonstick cooking spray; place the dough in the bowl. Cover loosely with plastic wrap and let the dough rise in a warm, draft-free place until it doubles in volume and no longer springs back to the touch, about 20 minutes. Meanwhile, preheat the oven to 4500 F.

3. Cut the dough in half and place each on a 15" pizza pan. Press the dough with your fingertips to cover the pans completely. Layer the crusts with the tomatoes, onion and olives; scatter with the basil and cheese. Bake until the crusts are golden and the cheese is melted and browned, 15-18 minutes.

Rapid-rise yeast cuts the time needed for this dough ta rise by one-third. If youre planning to buy a pizza pan, choose one with holes, which allow the oven heat to crisp the bottom of the crust.

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