2 1/2 cups all purpose flour
1 1/2 cups semolina flour*
2 tsp instant yeast
1 tsp baking powder
1 1/2 tsp salt
2 Tbl olive oil
1 1/2 cups room temperature beer
*Substitute all purpose flour if you don't have semolina
Mix and knead together all of the dough ingredients--by hand, mixer or bread machine---until you've made a smooth, soft dough.
Cover the dough and allow it to rise for 30 minutes, or for up to 2 hours. (I set my bread machine to the dough setting).
Preheat the oven to 450. Divide the dough in half. Shape each half into a 10" to 12" round. Place the rounds on parchment lined pizza stone or baking sheet. For thin to medium crust, bake immediately for 5 minutes. For thicker crust, let them rise for 30 to 60 minutes. Place in the oven and bake for 5 minutes. Remove from the oven, top as desired and bake for an additional 15 minutes, until the bottom crust is crisp and the cheese is bubbly and browned.
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