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Add a pizza stone to your oven and preheat to 500°.
Add the water, sugar, and yeast to the bowl of a stand mixer and whisk until completely combined, and let sit for 5-7 minutes until a raft forms on top.
Next, add the flour, semolina, and salt to the bowl and knead the dough with the hook attachment on low to medium speed for 10 minutes.
Cover the dough and keep it in a warm place for 45 minutes or until doubled in size.
Punch the dough down and transfer to a clean surface and divide into 3 dough balls.
Lightly knead for 1 minute and form into a ball. Cover with a towel and let sit for 15 minutes.
When ready to cook, stretch out a dough ball until it is about 12” to 15” in diameter. Transfer the rolled-out dough to a pizza peel or cutting board dusted with cornmeal.
Add on desired toppings and slide onto the preheated pizza stone and bake in the oven at 500° for 7 to 10 minutes. After 3-4 minutes rotate the pizza 180°.