Just because you are on a low-sodium diet doesn't mean you must forego the pleasures of pizza. You can use this doughfor the main-course salt-free pizza you'llfind in Chap¬ter 5; or, if you eliminate the salt from the stuffings, you can use it for many kinds of calzones.

1 tablespoon olive oil
1 clove garlic, peeled, crushed
1/4 cup warm water (105° to 110° F)
1 teaspoon sugar
1 package dry yeast
3/4 cup additional warm water (105° to 110° F)
3 cups unbleached all-purpose flour
21/2 cups semolina
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried rosemary Additional water,
as needed Additional flour, as needed

Pour oil into a small skillet; add garlic and place over very low heat. Cook, stirring occasionally, until garlic is tender and very lightly browned. Remove and discard garlic; bring oil to room temperature.
Pour 1/4 cup water into a large mixing bowl; stir in sugar, and sprinkle with yeast. Let stand until yeast has dissolved and mixture is bubbly. Stir in remaining water and the room- temperature oil. Add 1 cup flour, the basil, oregano and rose-mary. Beat to a smooth batter. Stir in remaining flour, and mix until dough will come away from sides of bowl and can be formed into a soft ball. If dough is too dry, sprinkle with a little additional water. If it is too moist, knead in a little more flour. Turn ball of dough out onto a floured work surface and knead until smooth and elastic, adding additional flour only if dough sticks to work surface. Form into a smooth ball.
Makes sufficient dough for two 10" to 12" round pizzas, 4 plate-size pizzas, 2 Palermo-style pizzas or 2 calzones.

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