Basic Pizza Dough

1 1/2 c warm water (110 to 115 F)
1 x 1/4 oz package of active dry yeast
1 tsp sugar ( I use 1 Tbs honey)
3 1/2 c all purpose flour
1/2 c semolina flour
1/3 c olive oil + extra for brushing bowl
1 tsp salt

I use cornmeal on the bottom of my baking stone so that the dough does not stick onto the surface. A little goes a long way. Great to use on pizza pans without holes on the bottom too.

Combine the water, yeast, and sugar in a large mixing bowl, then stir to combine and dissolve the sugar (or honey) and yeast. Cover with plastic wrap and let stand until foamy, about 5 min in a warm area with no drafts.

Add 1 1/2 c flour, the semolina, 1/3 c olive oil, and salt. Mix by hand using a wooden spoon until smooth. Continue working flour , 1/4 c at a time, into the dough until all the flour is incorporated but the dough is still slightly sticky. Turn the dough out onto a lightly floured work surface and kneed until smooth but still tacky, 3 to 5 min.

Coat a large mixing bowl with oil, place the dough into the bowl, and turn to coat all sides. Cover with plastic wrap (I recycle the piece I used earlier) or clean kitchen towel (not terry) and place in a warm place, draft free, until it doubles in size about 1 to 1 1/2 hrs. Punch down the dough and divide into two equal portions. Roll each portion into a ball and store in airtight bags or form to make your pizza.