Preheat the oven to the hottest it will go (around 240°C, fan 220°C, gas 9). Whilst heating, place pizza stones as high as possible in the oven.
Combine the flour, yeast, salt and sugar in a bowl, or bowl of a stand mixer. Add the water and mix to form a dough ball.
If kneading by hand, place on a floured surface, and knead for 2-3mins, until silky smooth.
Rest on a floured surface with a damp cloth to cover it for 30mins.
Divide dough into 2 balls, and roll out each ball on a lightly floured surface. Each ball of dough should make a pizza about 15-20cm in diameter.
Scatter the semolina over either a sheet of baking paper, or a ‘peel’, and lift the dough onto the surface.
Begin to press and stretch the dough outwards until it forms a circle approx. 30cm in diameter. You can create a thicker crust by pushing from the centre out, and stretching towards the edge.
Make sure the centre of the pizza is about 3-5mm thick, and the crust about 1cm deep.
Top your dough with sauce, and your choice of toppings - don’t get carried away and add too much, or you’ll have a soggy centre that won’t cook properly.
Let the pizza rest for 10-15 minutes prior to baking, this will encourage the dough to rise.
When you’re ready, slide the pizzas onto the preheated stone, or a baking tray if you don’t have one, you can also leave the pizza on the parchment paper if you prefer, though this shouldn’t be necessary.
Cook for 10-15 minutes, or until the base puffs up and goes golden and crisp.