Combine the water with the yeast and sugar in the bowl of a
standing electric mixer with the dough hook attached. Let it
sit until the mixture begins to foam, about 5 minutes. Add the
olive oil, semolina flour, all- purpose flour, and salt and mix on medium speed for 10 minutes, until the dough is smooth,
scraping the dough hook midway. Transfer the dough to a
lightly floured work surface and knead it with floured hands
two to three times, then shape the dough into a ball (see Note). Oil a large mixing bowl, add the dough, and cover with plastic wrap. Set the dough aside in a warm, draft- free place until doubled in size, about 2 hours. Punch down the dough and allow it to rise a second time until nearly doubled in size, about 1 hour. Divide the dough in half; knead each portion into a ball, and use as directed.
Yield: Makes enough dough for two 12-to 14-inch pizzas
Note: note: To make the dough by hand, combine the water,
yeast, and sugar in a medium bowl and let it sit until the
mixture begins to foam, about 5 minutes. Add the olive oil, semolina, and 2 1⁄2 cups of the flour and stir with a wooden spoon to combine. Add the remaining 1 cup of
flour and the salt and mix well with your hands, working to
incorporate it into the dough little by little. Transfer the
dough to a lightly floured work surface and knead it with
floured hands at least 5 and up to 7 minutes, adding more flour as needed to form a smooth, elastic dough that is not too sticky. Form it into a ball and proceed with the recipe.