In a large bowl, combine the flour, semolina, yeast, and a generous pinch of salt. Mix the warm water with olive oil and gradually add to the flour, stirring with a fork, then knead by hand until a dough forms.

Transfer to a floured surface and knead for about 10 minutes until smooth and elastic.

Place the dough in a floured bowl, cover, and let rise in a warm spot for 30–60 minutes, or until doubled in size.

Preheat the oven to its maximum temperature and heat the pizza stone for at least 30 minutes.

Lightly oil your work surface instead of flouring it, press the dough from the center outward using your hands, and shape into a 30 cm round, keeping a thicker crust at the edges.

Transfer the dough onto parchment paper for easy handling. Brush with olive oil, especially around the edges, to help it crisp during baking.

If you prefer a thicker crust, let the dough rest for 10 more minutes at this stage.

Transfer the pizza (with parchment) onto the hot stone or tray and pre-bake for 1–2 minutes until slightly puffed.

Remove from the oven, spread tomato sauce evenly over the base, and top with mozzarella and a sprinkle of Parmesan.

Return to the oven and bake for 8–12 minutes, until the crust is golden brown and the cheese is bubbling and lightly charred.

Remove from the oven, transfer to a board, slice, and serve hot with a drizzle of olive oil.