In a large jug or bowl, mix 650 ml lukewarm water, sugar, and yeast. Stir and let it sit for 5–10 minutes until it’s foamy—this means the yeast is alive and ready.
In a large bowl (or clean surface), combine bread flour, semolina, and sea salt. Make a well in the center.
Pour the yeast mixture and olive oil into the well. Using a fork or your fingers, gradually bring in the flour from the sides and mix until it comes together as a dough.
Transfer the dough to a lightly floured surface and knead for 10 minutes until it becomes smooth, springy, and elastic. Take your time—this step builds the structure.
Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for 1 hour, or until doubled in size.
Once risen, punch down the dough to release the air. You can use it immediately or portion it into balls and refrigerate or freeze.
Roll out your dough to about ½ cm thickness, top it as desired, and bake at 220–240°C (430–460°F) for 10–15 minutes, or until golden and crisp.
