Vegan Schiacciata

2 lb fine semolina (durum) flour
1/2 cup warm water
3 envelopes of dry yeast
3 tablespoons of olive oil
½ teaspoon of sugar
pinch of salt
1 bag Daiya mozzarella shreds
Tofurky slices
Tofurky pepperoni

In a bowl mix the warm water and the yeast. Add the sugar, 1/2 cup of flour, mix until it is well blended and a soft dough is obtained. Should it be too dry add some water, if it is too watery add flour. Set aside covered in a warm place. After 45 minutes to 1 hour combine risen dough with remaining flour add some lukewarm water, the oil, pinch of salt and knead to obtain an elastic dough, similar to the bread dough. Make a ball, cut across the top to allow it to rise, cover and put in a warm place until it almost doubles in size, 1 to 2 hours. On a floured surface roll dough out thinly. Top bottom half with daiya, tofurky slices, pepperoni, and more daiya. Fold top half of dough on top of the filling. In a 375 degree preheated oven, bake for 30 to 40 minutes, until light golden brown. Cut into four slices and finish each with grill marks in a panini press. Enjoy!