In a large bowl, combine the water (not too cold) and the yeast. Stir to dissolve the yeast. Meanwhile, mix the semolina and bread flour together.

Gradually add the flour mixture to the water, a little at a time. Use a whisk (or a fork if you don't have one) to mix, incorporating air into the dough. When about 90% of the flour is mixed in, add the salt and the remaining flour, then mix with your hands. The dough is ready when all the flour is incorporated. It will look rough and grainy. Cover with a clean, damp towel and let rest for 20 minutes. (This whole process takes about 4-5 minutes.)

Knead the dough again on a floured surface, stretching it out and folding it over itself. After about a minute, the dough will become firm. Test by pressing your index finger into the dough—if it springs back quickly, stop kneading. Let it rest under the damp towel for another 10 minutes.

Repeat step 3, but this time let the dough rest for 5 minutes. At the end, you'll have a smooth, silky dough without much effort—and you won't have to clean a stand mixer.

Place the dough in a large bowl greased with a little oil on the bottom and sides. Make sure the bowl can be sealed tightly. Keep in mind the dough will at least triple in size. Let it rise in the (turned off) oven for 5 1/2 to 6 hours.

After 6 hours, divide the dough into balls, about 9 to 9 1/2 ounces each (260-270 grams). Shape them tightly. Let them rest for a couple of hours under a clean kitchen towel in a draft-free place.

When ready, stretch the dough from the center outward to create a nice, puffy crust. Add your toppings and bake in the Ariete or Ferrari pizza oven at the highest temperature until golden brown to your liking.