In a small bowl or measuring cup, whisk together the yeast, sugar, and warm water. Let it rest for 5 to 7 minutes. It should foam a little and show gas bubbles, if it doesn't, the yeast is dead and you'll need to start again with fresh yeast.
2¼ tsp active dry yeast, 1 tsp sugar, ¾ cup warm water
In a food processor, combine the semolina flour, all-purpose flour, and salt. Pulse a few times to combine.
1 cup semolina flour, 1 cup plus 3 tbsp all-purpose flour, 1¼ tsp salt
Whisk the olive oil into the yeast/sugar mixture.
1 tbsp olive oil
With the motor running, add the yeast mixture in a steady stream and then pulse until the dough comes together in a rough mass.
Process the dough again a few times.
Transfer the dough to a lightly floured work surface and form it into a smooth ball.
Place the dough in a large oiled bowl, turn the dough to coat with oil, and cover the bowl with plastic wrap.
cooking spray
Let the dough rise in a warm place until doubled in size and looks spongy, about 2 hours.
Turn the dough out onto a lightly floured work surface, gently punch it down, and shape it into a smooth cylinder.
Divide the dough into 2 equal portions.
Shape each portion into a smooth ball, dusting with flour only if the dough becomes sticky.
Cover both balls of dough with a clean kitchen towel and let rest for 15 minutes before proceeding with your pizza recipe.
(You can freeze the balls of dough in gallon-size zipper lock bag, being sure to squeeze as much of the air as possible out of the bag, for up to 2 months. Thaw the frozen dough for 3 to 4 hours at room temp.).