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1
Grease three 9 inch pizza pans with 1 tablespoon olive oil. Set aside.
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2
For the dough, in the bowl of an electric mixer, hand whisk the water and yeast and let stand 2 to 3 minutes. Stir in the sugar, salt, oil semolina, all-purpose flour and 2 cups of bread flour and mix to make a soft mass. Knead with the dough hook on the slowest speed of the mixer, dusting in additional flour as required to form a soft, elastic dough, about 5 to 8 minutes. Form dough into a ball and place in a lightly greased bowl. Insert bowl into a large plastic bag and let rise until almost doubled, about 30 to 45 minutes.
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3
Gently deflate the dough, reinsert into plastic bag, and allow to rest an additional 15 minutes.
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4
Gently deflate the dough. Press or roll out dough to fit prepared pizza pans.
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5
If dough resists or otherwise retracts, let it rest for a few minutes, then gently coax it to fit pan. Drizzle a little bit of olive oil on top of dough. Spread on tomato sauce and topping of your choice
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6
Preheat oven to 425u00b0F Bake 15 minutes, and then reduce heat to 400u00b0F Bake another 15 - 20 minutes until cheese is melted and lightly brown.
