It's important to have the oven as hot as possible. Frankly, this is a fail safe recipie, I don't have any other tips.
Ingredients300g strong white bread flour
300g fine ground semolina ( or semolina flour)
15g fine sea salt
1-1/2 (sometimes I use 2) x7 g sachets dried yeast
1 tablespoon honey
310 ml lukewarm water
MethodPile the flour and salt on to a clean surface and make an 18cm well in the centre.
Add your yeast and honey to the lukewarm water, mix up with a fork and leave for a few minutes, then pour into the well.
Using a fork and a circular movement, slowly bring in the flour from the inner edge of the well and mix into the water. It will look like thick porridge.
Continue to mix, bringing in all the flour. When the dough comes together and becomes too hard to mix with your fork, flour your hands and begin to pat it into a ball.
Knead the dough by rolling it backward and forward, using your left hand to stretch the dough toward you and your right hand to push the dough away from you at the same time. Repeat this for 10 minutes, until you have a smooth, springy, soft dough.
Place the dough in a lightly greased bowl. Cover with a kitchen towel or plastic wrap, cut a cross on the top, and let double in size for about 1 hour.
Turn the oven on to the top temperature so that it get really hot, and place pizza stones inside if you have them.
Divide the dough in half and give it a light needing on a semolina covered surface.
Roll out to desired size and top with your toppings.
Bake in oven 7-10 minutes