This makes a fairly soft and chewy crust.

Sprinkle the yeast over ¼ cup of the warm water in a small bowl and stir to dissolve. Let stand 10 minutes. Meanwhile, combine the flour, semolina, and salt in the bowl of an electric mixer.

Combine the remaining ¾ cup water with the honey and olive oil and stir into the flour mixture. Stir in the yeast mixture. Knead with the dough hook of an electric mixer, or with oiled hands, for 10 minutes, until the dough is smooth and elastic.

Oil a medium bowl and scrape the dough into it, turning to coat all sides. Cover with a dishtowel and let stand in a warm spot until the dough is doubled in bulk, about 1 hour. Oil your hands and punch down the dough. Cover again and allow the dough to relax in the refrigerator for at least 30 minutes before shaping, topping, and baking.

pizza photo by D. Sharon Pruitt