Combine the lukewarm water and sugar in a large bowl. Sprinkle the yeast on top and wait for it to dissolve.
Now add the olive oil. Sprinkle half of the semolina flour and half of the bread flour into the bowl and stir to combine.
Add the rest of the semolina and bread flour along with the salt. Stir to combine the ingredients.
Now the fun part. Use your hands to bring all the ingredients into a big ball.
Remove the ball from the bowl and put it onto your kitchen counter. I usually add a little flour to the counter so it doesn't stick but Rouxbe says not to. They feel the extra flour will make the dough tough.
Knead the dough for 6 to 7 minutes. Kneading helps distribute the yeast throughout the dough and develops the gluten. A good needing techniqe is to use the heel of your hand to push the dough away from you. Fold it back over itself, turn and start again. Keep this going until the dough looks smooth.
Cut the dough in half and make two balls. Coat each round with a little oil and place on a plate or try. Cover with plastic wrap and let the dough rise at room temperature until it is double in size. Should take about an hour.
Rouxbe says, "This can also be done overnight in the refrigerator. By letting the dough slowly rise in the refrigerator, the dough will develop more flavor. If using this method, remove the dough from the refrigerator about 2 hours prior to making pizza so the dough can come to room temperature. Punch the dough down, portion and shape into rounds as described above. Cover and let rest for 1-2 hours until it comes to room temperature."
Now that you have made the dough and it has risen, it's time to Shape the Dough.