Directions

1. To make the pizza. In a jug add the oil, sugar and yeast to the water. The water shouldn't to too hot or too cold. I like to start with half a jug of cold tap water and add water from a recently boiled kettle slowly, adding some more cold water if it gets too hot. Mix well and leave for a couple of minutes. In a large bowl, add the flour semolina and salt and mix, making a little well in the centre.
2. Slowly add the liquid and using a fork gently mix with the flour, bringing in the flour from the edge of the bowl. As soon as there is no more liquid, spread some flour on your work surface and flour your hands. Tip out the dough and bring everything together. Knead really well for about 10 minutes. It should be stretchy and springy. Place in a lightly oiled bowl and cover with a damp tea towel. Leave somewhere warm until doubled in size, about half an hour.
3. To use, knock the dough back by kneading it a little and divide into four. Either use straight away or place in a zip lock bag in the fridge or freezer.