Lugano Pizza Dough

Source: Greg Neville, Lugano Restaurant, Salt Lake City, Utah

1 3/4 pounds bakers flour (hard wheat or bread flour)
1 1/4 pounds semolina — fine
1 pound "Biga" or starter (see recipe below)
1/8 teaspoon dry active yeast
3 ounces olive oil
1 ounce salt
1 ounce granulated sugar
1/2 cup hot water
2 1/2 cups water, divided

Combine "Biga," flour, semolina and salt in mixer.

In separate container combine olive oil, sugar, yeast and hot water. Let yeast dissolve. Add to flour mixture. Under medium speed (with dough hook attachment) add half of water. Slowly add other half as needed. Form 8-ounce balls. Cover. Let rise overnight in refrigerator.

Makes about 8 pizzas.

To use, flatten dough until very thin and spread lightly with sauce, add toppings of choice. Bake on a preheated pizza stone at 450 degrees F until crust is golden brown, about 10 to 15 minutes. Add any fresh herbs after baking. This dough can also be used for focaccia bread.

Biga:
1 1/4 pounds hard wheat flour
2 1/2 cups water
1/4 ounce yeast

Mix flour with dry yeast. Add water slowly until incorporated. Place in container. Cover and refrigerate. Allow 24 hours to develop before using as a starter in making pizza dough.