Cowabunga dudes!

I tried to take a picture of my throwing the dough up into the air, but the picture didn't turn out. It just captured my armpit. But the most important thing is that the pizza turned out! Not perfect, but pretty danged good for a first try. The dough was made from scratch too!

1 cup semolina

1.5 cup white flour

1 tsp sugar

1 tsp salt

1 tbsp yeast

Dissolve sugar in 1 cup of warm water and add yeast. Wait till it gets all foamy. Add salt and stir in semolina. Add flour slowly and stir until you get a soft elasticky dough. Kneed for 10 min. Divide into two 'C cup' portions and wrap in saran wrap. Let volume double (rise) for half an hour to an hour to an hour, or till 'D cup' or so. Flatten slightly into uniform disc and toss into 10 inch pie. Bake at 450F for 15-30 min.

I froze one, after rising, so we'll see how these survive the freeze. I slapped the remaining one into a 12 inch or so pizza, but that was probably too much. It was too thin after cooking and the crust was... crusty. Perhaps smaller size, more depth, and brushing the crust with some butter or oil will help. Otherwise, as you can see, a very professional looking pizza pie in your eye! With big juicy pieces of mushrooms and loaded with pepperoni.

Ah, my days at Panagopoulos was rushing back. My dough slapping skill was legendary back in those days. A bit rusty, but I got the job done tonight. Ooh, maybe I'll have a super hip pizza party where guests can bring their own toppings and I provide the pies. What can be more dorky than that?!