Preparation

• In a large mixing bowl, combine the flour, salt, and sugar. Mix thoroughly to ensure even distribution of the ingredients.
• In a separate bowl, dissolve the yeast in warm water. Let it sit for about 5 minutes until it becomes frothy, indicating that the yeast is active.
• Add the yeast mixture and olive oil to the dry ingredients. Stir until a shaggy dough forms.
• Transfer the dough to a floured surface and knead for about 10 minutes until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for about 7 minutes.
• Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let it rise in a warm place until doubled in size, about 1-2 hours.
• Preheat the oven to 500°F with a pizza stone inside. Punch down the dough and divide it into 2 equal portions. Shape each portion into a ball and let them rest for 15 minutes.
• Roll out each dough ball on a floured surface, stretching it with your hands if desired for a thinner crust. Transfer to a pizza peel dusted with semolina flour.
• Add your favorite toppings and slide the pizza onto the preheated pizza stone. Bake for 10-12 minutes or until the crust is golden and the cheese is bubbly.
• Let the pizza cool for a couple of minutes before slicing. Serve warm and enjoy the crispy crust with your favorite sides.
• Store leftover dough wrapped tightly in plastic and refrigerate for up to 3 days or freeze for up to 3 months. Thaw frozen dough overnight in the refrigerator before use.