1. Sift the flour and salt onto a clean surface. Make a big well in the middle.
2. In a jug, mix the yeast, sugar, olive oil, and warm water.
3. Let it sit for 2–3 minutes until a little foamy.
4. Pour the liquid into the well. With a fork, start pulling in flour from the sides and swirl it into the water. Keep going until it starts looking like a dough.
5. Flour your hands and knead the dough for about 8–10 minutes, until it feels smooth and springy.
6. Place the dough ball in an oiled bowl. Dust the top lightly with semolina, cover, and let it rise for about 2 hours, or until doubled in size.
7. Knock the air out of the dough with your hands. Divide into 6–8 pieces.
8. Roll into rounds (or any shape, honestly). Spread with pizza sauce, add toppings, and cheese.
9. Bake at 180°C for about 15 minutes, or until golden and bubbling.

Tip: Don’t roll the bases too far ahead of time. About 15–20 minutes before baking is perfect.