This is a great thin and crispy pizza dough.
Makes 4 medium thin crust pizzas.
Combine the water, sugar and yeast in a glass. Leave it for 5 to 10 minutes somewhere warm (it is ready when the glass has a layer of foam about 1cm high on top).
Mix the flour, semolina and salt in a bowl and then add the yeast mixture. Mix together with your hands, then turn the dough out on to the bench. Knead for a minute, using flour to stop it sticking, until the dough is smooth. Return to the bowl.
Cover the bowl with a tea towel or cling wrap and leave somewhere warm for an hour or until it has doubled in size.
Put the dough on a well floured bench. Knead it for a minute to remove some of the air and smooth out the dough. Divide the dough into 4 equal pieces and knead each piece into a ball.
The dough can either be wrapped and put in the freezer (or fridge if you are going to use in the next day) or left for 10 minutes and then rolled out for a pizza.