In a mixing bowl, combine flour, semolina, salt, sugar, and yeast.

Create a well in the center and add lukewarm water and 1 tablespoon of olive oil.

Mix well to form a soft, non-sticky dough.

Add more water if the dough is too dry.

Apply remaining olive oil to your palms and knead for 10 minutes on a floured surface.

Cover the dough with oiled clingfilm and let it rest in a warm place for 2 hours, or until doubled in size.

Preheat oven to 220°C with a pizza stone inside.

Once dough has risen, punch it down and divide into 4 portions.

Sprinkle semolina on a work surface.

Roll out each dough portion into a thin, 8-inch circle.

Prick the dough with a fork, leaving a 1/2-inch border.

Carefully place the rolled pizza dough onto the preheated pizza stone.

Brush with olive oil, then top with pizza sauce and mozzarella cheese.

Bake for 10-15 minutes until the crust is golden brown and the cheese is melted.

Let cool for 2-3 minutes.

Garnish with fresh basil leaves, oregano, and red chili flakes.

Serve hot.