Add water and dry yeast to the mixing bowl. Mix with your hands to activate the yeast.

Slowly add flour to the mixture. Continue to mix with your hands.

Once all the flour is in, add the salt. You want to spread out the time between the yeast going into the bowl and the salt going into the bowl. Work the dough and continue to add flour if you still have some.

When the dough begins to form, turn the bowl over and let the dough sit on the bench. Add flour onto the bench and knead the dough into the flour, allowing it to absorb as much flour as it needs.

Johnny recommends not sprinkling the flour on top but rather putting it in front of the dough on the bench so you can place the dough into the flour as you see fit.

Continue to work the dough with pressure. Brace yourself with one foot and really put your muscle and heat into the dough. This part of the process takes anywhere between 15 and 25 minutes.

Once the dough is ready -- use the spring test in the middle of the dough lump or a digital thermometer (23-26 degrees C) -- cover with a damp cloth on the bench and let rest for at least two hours.

After two hours, break the lump into six dough balls of equal size. There are many techniques to roll the dough balls, but make sure they are of similar or equal size. Put into a container and let rest outside of the refrigerator for another 2-4 hours. (You can also leave the dough out of the fridge overnight.)

Preheat your oven to maximum heat (450-500 degrees Fahrenheit).

Take one of the dough balls and sprinkle with semolina. Stretch the dough out gently until it is flat with a rounded outer crust.

Ladle tomato sauce and swirl outwards to coat the dough. Leave the outer crust free of tomato sauce.

Add sliced mozzarella and fresh chopped basil.

Drizzle with EVOO from the middle and circle outwards.

Stretch the pizza a few more times and put it in the oven. Cook until the crust is crisp, and the mozzarella is fully melted.

Let rest for a minute or two, then cut the pie into four or eight slices. Transfer a portion to your plate and get ready to eat.