Basic Coca Dough

This dough recipe is adapted from chef Luis Bollo, at New York City's Salinas restaurant. You may substitute additional olive oil for the lard if you prefer. In a pinch, you can use a store-bought pizza dough for the handmade version — just be sure to roll it out nice and thin.

Makes enough dough for four 12-by-6-inch oval cocas, or 6 thinner 12-by-6-inch oval crispy (crujiente) cocas

1 cup water

1 teaspoon sugar

3/4 teaspoon active dry yeast

2 tablespoons olive oil, plus additional for oiling the bowl

2 tablespoons lard (or substitute additional olive oil)

3/4 teaspoon salt

1 cup semolina flour

3 cups all-purpose flour

Place the water, sugar and yeast in the bowl of a mixer and let sit for a few minutes to allow the yeast to soften and bloom.

Add the olive oil, lard and salt. Using a dough hook, mix in the semolina and the flour (if you don't have a mixer, you can do this with a wooden spoon, switching to kneading with your hands when it gets stiff). Knead for several minutes, until the dough comes together into a smooth, supple ball (it will be a somewhat stiff dough).

Coat the dough with a bit of olive oil to keep it from drying out, and place in a covered container and refrigerate overnight (if you're in a rush, you can instead let it rise for an hour or two at room temperature).