Slow-Rise Pizza Crust (King Arthur Flour Co.) - cooking recipe

Ingredients

1 3/4 cups all-purpose flour
1 1/4 cups semolina (or substitute more flour)
1 teaspoon instant yeast
1 1/2 teaspoons salt
2 tablespoons olive oil
1 1/4 - 1 1/3 cups water (enough to make a smooth, soft dough)
2 tablespoons dough enhancer (optional, see note above) (optional)
olive oil, for brushing (optional)

Preparation

Mix together all dough ingredients and knead on a lightly-floured surface until smooth and soft. Do not over-knead; dough should hold together but look rough on surface.
Allow to rise in a warm place, covered, for 45 minutes.
Refrigerate dough for 4-36 hours, to allow dough to slowly rise and develop flavor.
Shape into a 12-14 inch circle, brush with olive oil (if desired), and bake on a pizza stone or greased pizza pan at 400* F for about 10 minutes, or until just beginning to turn golden.
Top and bake as desired.