To start off let's proof the yeast. To do this, heat up your water in the microwave to about 105 to 115 degrees F (40 to 44 C). Then add the sugar and the yeast. Next use a whisk and mix it around a little bit. Now just set it aside for about 5 to 10 minutes until it gets nice and foamy. The yeast is active and ready to go!
Now we just add your oil to the bowl with the yeast and stir it with a whisk.
Next combine our dry ingredients, by adding the semolina flour and the salt to the all purpose flour. The semolina flour will help make the dough chewier. Although you can substitute the semolina with all purpose flour if you like, it just won't be quite the same. But it will still be good.
Then just mix in the dry ingredients slowly with the yeast mixture, maybe about a 4th of it at a time. You can start with your whisk, then move to using a wooden spoon. After awhile it will get hard to use even the wooden spoon, and the dough will form.
After the dough forms pour out the dough onto your surface and knead the dough. Now continue adding your flour as you knead. Push down on the dough then out stretching the dough a little bit, then turn it a quarter turn, fold it toward you and push down with your palm, keep doing that for about 8 minutes. Add extra flour as needed, you will probably wind up with some left over.
Next let the dough rise. Put some olive oil in a large bowl, about half of a tablespoon or about two teaspoons, then using our fingers make sure to coat the inside of the bowl. Now add the dough and coat the dough with the oil in the bowl. Then place some plastic wrap and then a damp cloth on top. Place the bowl in a warm area or dough proofer and let it rise for and hour to an hour and a half.
Now preheat the oven to 500 degrees F. Take the risen dough out and cut it into equal parts. This recipe makes 3 medium sized thinner crust pizzas or two large thick crust pizzas. You can flip the dough in the air like the pros, or use a rolling pin to get the dough into the pizza shape.
Add some cornmeal to your pizza pan. This will keep the pizza from sticking. Although it is not completely necessary. The cornmeal does help it to get that classic bottom of the crust that you get at restaurants. Stretch out the pizza dough as needed to fill up the pan, then pinch the edges up a little bit. Next you just need to add your favorite toppings. I like to start with some olive oil drizzled on the top. Then add a light covering of pizza sauce. Then cheese, I use a pizza blend of mozzarella, provolone, and jack. Now the pepperoni! Then bake it in a preheated oven (500 degrees F) for 7 to 12 minutes, until the crust is a light golden brown color and the cheese is all melted. Enjoy!