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1 1/2 teaspoons active dry yeast
1 1/2 cups water
2 cups bread flour
1 cup semolina flour
1tsp salt
combine all ingredients in mixing bowl. Using hand mixer with dough hooks mix until it comes together. Kneed on counter and form a ball. Oil surface of the bowl and put dough inside and cover with saran wrap. Place in refrigerator for 24hrs or up to 3 days.
When ready to make pizza
Bread Flour top of dough in mixing bowl. GENTLY turn out onto floured surface and cut into 4 equal pieces. Flour as needed and form 4 smaller balls (don't smash) flour 4 bowls and place a ball in each and cover with saran wrap. When doubled in size use 1 for first pizza and put other 3 back into refrigerator to slow the yeast down.
Make a round and place toppings on. I cook on a pizza stone in the oven at 500F...
Note: freeze unused dough balls for a later pizza ... the dough thaws and the yeast activates just fine...