Directions

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 the bowl.
2. Turn dough out onto a lightly floured surface. Knead for 5 minutes or until smooth and elastic, adding additional flour as needed to keep dough from sticking. Shape into a ball. Place in a lightly greased bowl, turning once. Cover; let rise in a warm place until double in size (45 to 60 minutes).
3. Punch dough down. Turn dough out onto a lightly floured surface.
4. Cut dough into 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 (don't worry if pizza is not perfectly round, that adds to the charm.)
5. Separating each pizza dough circle with sheets of waxed paper, stack the circles on a waxed paper-lined baking sheet. Wrap and freeze dough until firm, about 30 minutes.
6. Proceed as directed with your choice of pizza toppings. Dough may be transferred to 2-gallon freezer bags and stored in freezer for up to 1 month.