Step 1

Add a pizza stone to your oven and preheat to 500°.

Step 2

Add the water, sugar, and yeast to the bowl of a stand mixer and whisk until completely combined, and let sit for 5-7 minutes until a raft forms on top.

Step 3

Next, add the flour, semolina, and salt to the bowl and knead the dough with the hook attachment on low to medium speed for 10 minutes.

Step 4

Cover the dough and keep it in a warm place for 45 minutes or until doubled in size.

Step 5

Punch the dough down and transfer to a clean surface and divide into 3 dough balls.

Step 6

Lightly knead for 1 minute and form into a ball. Cover with a towel and let sit for 15 minutes.

Step 7

When ready to cook, stretch out a dough ball until it is about 12” to 15” in diameter. Transfer the rolled-out dough to a pizza peel or cutting board dusted with cornmeal.

Step 8

Add on desired toppings and slide onto the preheated pizza stone and bake in the oven at 500° for 7 to 10 minutes. After 3-4 minutes rotated the pizza 180°.