This is my go-to for pizza crust! Last night I made it as usual...except that I replaced 1/2 cup of the AP flour with KAF Semolina flour. Oh, wow, it was one of our best crusts ever! By the way, I always pre-cook my thin crusts. Last night I didn't have pizza sauce so I covered the crust with thinly-sliced Compari tomatoes, so I also did a second pre-bake for the tomatoes, then added the remainder of the toppings. Wish I could post a picture--it was a wonderful pizza for Saturday night supper!

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