To make the dough, add the lukewarm water to a large bowl, along with the sugar. Sprinkle the yeast over top and wait until it dissolves. Pour in the olive oil, sprinkle in about half of the semolina flour and half of the bread flour. Then add the remaining flours and the salt. Stir a few times to combine the ingredients.
Use your hands to bring the dough together and then turn it out onto the counter. Knead the dough for about 5 to 7 minutes, or until it feels and looks smooth.
Portion the dough and form each portion into a round. Lightly coat each round with oil and place onto a tray. Cover lightly with plastic wrap and let the dough rise at room temperature until it doubles in size (about 1 hour).
Note: This can also be done overnight in the refrigerator. By letting the dough slowly rise in the refrigerator, the dough will develop more flavor. If using this method, remove the dough from the refrigerator about 2 hours prior to making pizza so the dough can come to room temperature. Punch the dough down, portion and shape into rounds as described above. Cover and let rest for 1-2 hours until it comes to room temperature.
- 1 1/4 cups lukewarm water (300 ml)
- 1/2 tsp sugar (2 g)
- 2 tsp instant dry yeast (10 g)
- 2 tbsp extra-virgin olive oil (30 ml)
- 1/2 cup semolina flour (100 g)
- 3 1/4 cups bread flour (400 g)
- 2 tsp sea salt (10 g)