Homemade Pizza Crust

1. In food processor, combine flour, semolina and yeast. In a small bowl, combine water, oil, honey and salt. With processor running, pour water mixture through feed tube in a steady stream. Process until dough forms a mass and cleans sides of bowl.

2. Turn dough out onto a lightly floured surface. Knead 5 minutes or until smooth and elastic, adding more flour as needed to keep dough from sticking. Shape into ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover; let rise in a warm place until double in size (45 to 60 minutes).

3. Punch dough down. Turn dough onto a lightly floured surface. Cut dough in 4 equal portions with a serrated knife. Cover; let rest for 10 minutes. Pat each piece of dough into a disk. On a lightly floured surface, roll each dough portion out to a very thin, rough circle that measures 10 to 12 inches in diameter.

4. Stack dough circles on a waxed paper lined baking sheet, seperating circleswith sheets of waxed paper. wrap and freeze dough for 30 minutes to make it firm.

5. Proceed as directed with your choice of pizza toppings. Dough may be transferred to 2-gallon freezer bags and stored in the freezer up to 1 month.