Pizza Dough:
1 C. water
2 T. milk
2 t. sugar
1 1/4 t. salt
1 T. shortening
1 T. olive oil
1 T. durum semolina (or corn meal)
1 C. unbleached all-purpose flour
2 C. unbleached bread flour
1 1/4 t. yeast

Food processor:
Place water, milk, sugar, salt, shortening and olive oil in bowl of food processor and pulse to dissolve sugar and salt. Add yeast, semolina or corn meal, bread flour and all purpose flour. Process until a soft ball forms. Remove from machine and allow to rest, covered with a towel, about 45 minutes.

By Hand:
In this case, use only all-purpose flour. Place water, milk, sugar, salt, shortening and olive oil in bowl and dissolve sugar and salt. Stir in yeast, semolina or corn meal, all purpose flour and knead to form a soft, but not-too sticky dough (8-10 minutes). Allow to rest, covered with a towel about 45 minutes.

Deflate dough very gently before using and allow it to rest a further 15 minutes before using in a recipe. You may refrigerate dough in an oiled plastic bag for up to two days.