Adapted from Biba Caggiano's Trattoria Cooking
Since the crust is so thin, it usually takes between two and three of these pizzas to fill all five of us up, although lately I have taken to making four of them so that we have lots leftover for weekend lunches. The dough does not suffer with extra rising time. It can be made the night before you want to cook it, for example. You can pop it into the refrigerator in the morning after it has had a chance to rise or just leave it on the counter until the following evening when you are ready to cook it.
Makes 1 medium, thin crust pizza
15 minutes preparation time, plus 3 or more hours for the dough to rise
10-12 minutes cooking time, plus 30 minutes for preheating the oven and pizza stone
2 1/4 teaspoons (or 1 packet) active dry yeast
3/4 cup unbleached all-purpose flour
3/4 cup semolina flour
1 tablespoon olive oil
2 teaspoons salt
Dissolve the yeast in 1/2 cup warm water. Add the remaining ingredients. Mix everything briefly with a wooden spoon until the wet ingredients are incorporated into the flour. Then mix the dough by hand until everything is blended. Turn the dough out onto a counter and knead it for 5 to 6 minutes. The dough should be smooth and stretchy. If it is sticky, add a bit more flour and knead it again for a minute or two.
Form the dough into a ball and put it in a large bowl. Sprinkle a bit of flour over the dough and cover the bowl with plastic wrap. Set the dough aside to rise for three or more hours. After three hours, the dough should have doubled and you should see small bubbles throughout.
About a half hour before you are ready to cook the pizza, put a pizza stone or baking tiles in the oven and preheat it to 500 degrees. Let the stone heat for about 30 minutes.
Meanwhile, remove the dough from the bowl and flatten it onto a lightly floured surface. Roll it out with a rolling pin into whatever shape it takes. Remove the pizza stone from the oven, sprinkle it with a bit of semolina flour or coarse cornmeal and transfer the dough onto the stone. Add your favorite toppings. Bake until the crust and cheese are lightly browned, 10 to 12 minutes.