INDIVIDUAL PIZZA CRUST

      Title: INDIVIDUAL PIZZA CRUST
  Categories: Pizza, Low-fat
       Yield: 8 Servings
  
     3/4 c  Lukewarm water
       1 ts Honey
       1 tb Dry active yeast
   1 1/2 c  All-purpose flour
     1/2 c  Semolina
     1/2 ts Salt
       1 ts Olive oil
     1/2 c  Cornmeal
            Light vegetable oil cooking
            - spray
  
   Mix the water and honey together in a medium stainless steel bowl.
   Sprinkle the yeast on top and set it aside for about 20 minutes to
   proof, until bubbles form on the surface.  Put the flour, semolina,
   and salt into the bowl of a food processor.  Turn the machine on and
   slowly add the yeast mixture through the feed tube.  Process for
   about a minute, until a dough ball forms, drizzling a little
   additional water into the feed tube if necessary.  Continue to
   process for another 2 minutes.  Rub the surface of a large bowl with
   the olive oil.  Transfer the dough ball to the bowl and roll it in
   the oil to coat.  Cover with a towel and set the bowl aside in a warm
   place until the dough has doubled in size, about 1 hour. Preheat the
   oven to 400 degrees.  Remove the dough to a work surface that has
   been dusted with the cornmeal and roll out evenly to a thickness of
   about 1/4 inch.  Cut out eight 5 1/2-inch circles, using a sharp
   knife and a saucer of that circumference.  Spray a cookie sheet with
   Pam spray and place the pizzas onto the sheet.  Bake for about 5
   minutes or until golden in color. Remove the baked crusts from the
   oven and add the toppings of your choice.
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