Pizza Dough with Semolina flour

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• 7 cups strong white bread flour or 5 cups strong white bread flour, plus 2 cups finely ground semolina flour
• 1 level tablespoon fine sea salt
• 2 (1/4-ounce) packets active dried yeast
• 1 tablespoon sugar
• 4 tablespoons olive oil
• 2 1/2 cups lukewarm water

In mixer bowl combine 5 cups of flour with salt.  In a large measuring cup, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the dry ingredients in mixing bowl. Mix until dough all starts to come together, work the rest of the flour. Knead until you have a smooth, springy dough.

Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about 1 hour until the dough has doubled in size.

Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands - this is called punching down the dough. You can either use it immediately, or keep it, wrapped in plastic wrap, in the fridge (or freezer) until required. If using straightaway, divide the dough up into as many little balls as you want to make pizzas - this amount of dough is enough to make about six to eight medium pizzas.