I am in the process of moving.  And in my excitement to get to the country I packed my American Pie book.  I want to make a double batch of Reinhart's Roman DOugh to take with me this weekend as I am taking 1/2 my freezer here's worth of frozen meat and will be able to keep if frozen in transition.  Does anyone have the book and the time to give me just the ingredients and weights ( he only put the flour in oz I wonder why) or measurements for this dough.  It has while flour and semolina flour in it.  Thanks if anyone can help.