3 teaspoons active dry yeast (about 1 ½ envelopes)
4 ½ cups bread flour
2 tablespoons olive oil
2 teaspoons salt
Semolina flour (or cornmeal)
Mix warm water and sugar in a mixer with a dough hook. Pour in the yeast and let it dissolve. Leave it alone for a few minutes and fermentation (bubbling) will begin. Let it ferment for about 10 minutes. Add flour, oil and salt. Turn the mixer on low until a ball begins to form. Let the dough mix for about five minutes. Pull it out and continue to knead the dough on a floured surface; until the dough is smooth and uniformly tense (a couple minutes). Place in an oiled bowl and cover with a clean towel. Leave in a warm part of the kitchen to rise for about an hour (the dough should double in size and be quite pliable (relaxed).
Cut 6 even dough balls, place on a board or cookie sheet with semolina and refrigerate covered in plastic for 1 hour before rolling and topping.