Italian Homemade Pizza Dough

• 2 1/8 cups durum wheat semolina
• 1 1/4 cups water 35 degrees
• 2 tablespoons extra-virgin olive oil
• 1 1/4 cups Tipo 0 flour
• 1 teaspoon sugar
• 1 tablespoon brewer's yeast or 35g Active Dry Yeast
• 2 teaspoons salt

1. In large mixing bowl, combine flours and sugar with a fork.
2. Dissolve the yeast in the warm water in a small bowl, this process is important to activate the fermentation activity. If the water is too cold, the yeast may take too long to activate; too hot, and it will kill the bacteria.
3. Let stand until the mixture foams on top, about 5 minutes, then gradually pour it in the flours mixture.
4. Knead with your hands until well combined, about 10 minutes. The dough may result sticky and soft. We used to smash the dough onto the bowl or the table several times to get the gluten working.
5. Add salt, olive oil and if need it a handful of flour. Knead for other 5 minutes.
6. Let the dough rest and rise on a lightly floured surface at least 2 hours at room temperature or in the oven. Cover the bowl with cling film or a clean cloth and the dough will double in bulk.
7. Top or fill as you like and cook in hot oven for 30 mins at 200u0b0C

durum wheat semolina, water, extravirgin olive oil, flour, sugar, yeast, salt

Taken from www.yummly.com/recipe/Italian-Homemade-Pizza-Dough-1906340 (may not work)