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1
In a bowl, mix together the flour, semolina, and water. Cover and let sit 20 minutes.
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2
After 20 minutes have passed, add in the yeast, a drizzle of olive oil, and salt. In a stand mixer with the dough attachment, knead for 8 to 10 minutes. By hand, it will take longer. When you pinch off a section of the dough and stretch it, it should form an almost translucent membrane. If it breaks before forming the membrane, keep kneading. It should be soft and sticky.
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3
Make a ball with the dough and transfer it to a lightly oiled bowl. Cover with a moist kitchen towel and let sit until it has doubled in volume.
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4
Turn on your oven's broiler and place an oven-safe skillet upside down on the top baking rack. Once the broiler has reached full power, preheat the skillet for 10 to 15 minutes.
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5
Once the dough is risen, punch the center down with your fist. Turn the dough out onto a lightly floured work surface and form a ball. Cut the ball into 6 sections. Each ball will make a pizza. Any balls you do not plan on using immediately should be flattened into a fat circle, covered with plastic wrap, and placed in a freezer.
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6
To make a pizza, take 1 of the 6 sections and roll it out on a flat surface covered with more semolina. You may need to use your knuckles to stretch it a bit. If it does not want to stretch, just let it rest a few minutes and try again. Make sure the resulting circle is not bigger than the bottom of the skillet you are heating up in the oven.
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7
Top the dough with tomato sauce, a drizzle of olive oil, manchego cheese, and a sprinkling of oregano.
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8
Carefully transfer the dough to the top of the upside down skillet in the oven. Bake for 2 minutes and serve hot.
