*You may use all unbleached all-purpose flour, but semolina gives crust a nice, fine texture.
Dissolve the yeast in the warm water, and stir in the salt, semolina flour, and enough of the unbleached flour to form a workable dough. Knead the dough until it's smooth and elastic, about 10 minutes by hand, 5 minutes in a mixer with dough hook, or 90 s
Punch down dough, knead a couple of times to remove all air bubbles, and let rest for several minutes (this relaxes the gluten, allowing you to shape dough more easily). Divide dough into 32 pieces. Roll or flatten each piece into a round approximately 3
Bake pizzas for 10 to 12 minutes in a preheated 400°F oven, or until crust is golden brown. Serve warm.
**Don't limit yourself to traditional pizza toppings. Try one or more of the following:
o Salsa with black olives and Monterey Jack cheese (for a Mexican-flavor pizza).
o Ground, cooked ham and grated Swiss cheese.
o Rosemary, coarse salt and coarsely ground black pepper (for a mini-focaccia).
o Ground, cooked turkey, fennel seeds and tomato sauce (for a faux-sausage pizza).
o Ground, cooked ham, crushed, drained pineapple, and mild Cheddar cheese ("Hawaiian Pizza" -- very popular here in Vermont).
o Just plain olive oil and minced, fresh garlic, with a little Parmesan cheese if desired.