In a large bowl, mix the active sourdough starter and warm water until the starter loosens into the water.

Add the flour, semolina flour, salt, and olive oil. Mix until a rough dough forms.

Cover the bowl and let the dough rest for 30 minutes.

With damp hands, stretch one side of the dough up and fold it over the center. Turn the bowl and repeat until all sides have been folded.

Repeat the stretch and folds 2 to 3 more times over the next 1 ½ to 2 hours.

Cover the dough and let it bulk ferment at room temperature until it looks puffy, relaxed, and slightly airy. This can take 4 to 8 hours depending on your kitchen temperature.

Divide the dough into 3 to 4 dough balls. Shape each piece into a smooth round ball.

For more flavor, refrigerate the dough balls overnight. Before baking, let them sit at room temperature for 1 to 2 hours.

Preheat the oven to 500°F, or the highest temperature your oven allows. Place a pizza stone, pizza steel, or upside-down baking sheet in the oven while it preheats.

Dust the counter or silicone mat with semolina. Gently press and stretch one dough ball into a pizza shape, leaving the edge slightly thicker.

Add pizza sauce, mozzarella, pepperoni, jalapeños, herbs, or your favorite toppings.

Bake for 7 to 12 minutes, until the crust is golden, the cheese is bubbly, and the bottom is crisp.

Let the pizza rest for a few minutes before slicing.