• 1 1/2 cups warm water (about 110°F to 115°F)
• 1/4 ounce active dry yeast
• 1 teaspoon sugar
• 3 1/2 cups all–purpose flour
• 1/2 cup semolina flour or fine ground yellow corn meal
• 1/3 cup olive oil, and extra for coating the bowl
• 1 teaspoon salt

Combine yeast, water and sugar in a mixing bowl and stir. Let sit until foamy on top. Add 1/2 cup flour, the semolina, and 1/3 cup olive oil with the salt. Mix and continue working in the flour a 1/4 cup at a time until completed. Put the dough on a lightly-floured work surface and knead until smooth and tacky. Prepare a large mixing bowl coated in olive oil and place the dough in it. Cover the bowl with wax paper or wet towel. Place in a warm area and let double in size; usually takes over an hour. Knead the dough a little and separate into two equal portions. At this point, store in airtight bags; it’s ready to use as directed in recipes.

Note: You can freeze and store this dough up to four months. Make sure before using to thaw for several hours at room temperature or in the refrigerator.