members recipes

Ingredients
Quality wheat flour 800 g
Semolina best and small 200 g
Sea Salt 1 tbl.sp.
Cold-pressed olive oil 6 tbl.sp.
14 g dried yeast
Warm water 530ml

Method
Sift the flour and mix with semolina. Pour out on the table, made the hole diameter approx. 15 cm in the middle .

Pour into the middle water and mix a bit flour using fork from inner edges. Add salt and olive oil, yeast, gradually gather all flour using fork in homogeneous weight.

Long and qualitatively knead dough by hands until it becomes elastic and will stop adhere to the surface. Put the dough in a deep dish, cover with a wet towel and remove in a warm place for 60-80 minutes.

After a while I get the dough, put on the table, lightly mash and beat and then divided into 6 parts (4 smaller and 2 larger).For me it\'s enough for 4 round pizza and 2 closed – calzone.