Dissolve the yeast in the water. Pour the flour and semolina into the bowl of the food processor, add the salt, olive oil and dissolved yeast with the water. Knead everything into a smooth yeast dough that should come off the edge of the bowl. Then let rise for 2 hours at room temperature.
Then knead the dough again briefly.
The dough can now be stored in the refrigerator for up to 7 days.
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