Pizza dough

This is for tomorrow. And the day after that. And the day after that.

See? Planning. 

But that's as far as the planning goes. I have no idea exactly what I'll do with it after this. 

* 1 cup cold water

* 2 cups a/p flour

* 1/2 teaspoon salt

* 1/4 teaspoon dry active yeast

Refrigerated immediately. It's slowed, you see, I really don't care about it rising as bread rises, it will, but I don't care about that. I'm fine with it being flat, but it won't be flat, it'll be a little too much like bread too puffy like Chicago style pizza or like focaccia. I will try to get it to be like a cracker. That will fail, but it is still the aim. 

Oh darn. I forgot semolina. Oh well. That can be incorporated when the dough is stretched.