Stir flour, semolina, salt, and yeast together in a large mixing bowl.
Mix in water and olive oil to bring the dough together by hand.
Knead the dough on a clean surface for 10 minutes until smooth and elastic.
Test the dough by stretching it thinly to see if it resists tearing.
Shape into a ball, place in an oiled bowl, and cover with a damp towel.
Allow the dough to prove in a warm place for 1 to 1.5 hours.
Knock the air out, divide into two portions, and prove again for 15 minutes.
Preheat the oven and a pizza stone to the highest setting.
Roll out the dough on a surface dusted with semolina.
Apply tomato sauce and desired toppings to the pizza base.
Bake the pizza for 8-10 minutes until the base is golden-brown.