|3 lb 6 oz Flour|
|2 lb 8 oz Semolina|
|2 1/2 oz Salt|
|4 oz Olive Oil|
Mix all as straight dough, until bowl shines & gluten is fully developed.
Set to proof covered until double, punch, weigh out 6oz portions & form into balls, may be used immediately or retarded for up to 15 hours.