Pizza Dough

Whisk yeast, sugar, and 1¼ cups warm (not hot) water in a small bowl. Let stand in a warm place until yeast is foamy, about 10 minutes.

Mix salt and 3½ cups 00 flour in the bowl of a stand mixer fitted with the dough hook. With the mixer on low speed, mix in yeast mixture and ¼ cup oil. Continue to mix, gradually increasing speed to medium-high, until dough is smooth and elastic.

Transfer dough to a lightly floured surface and give it a few turns by hand to finish kneading it; it will still be slightly sticky. Transfer dough to a large oiled bowl; turn to coat, cover with a kitchen towel or plastic wrap, and let rise in a warm place until doubled in size, 1–1½ hours.

Punch down dough to deflate and turn out onto a well-floured work surface. Divide into 8 pieces (about 4 oz. each); shape each into a ball. Cover with a kitchen towel and let stand 15 minutes before stretching dough. Or, transfer balls to a floured rimmed baking sheet and chill until cold.

Dust a large work surface with a mixture of 00 flour and semolina flour. If dough has been chilled, transfer a ball to work surface and let stand until still cool but not cold (it should register about 60° on an instant-read thermometer).

Working one at a time, press and stretch dough balls into 9”–10” rounds, sprinkling with more 00 and semolina flour as needed to keep dough from sticking (use as little as you can). Using one hand as a guide, shape a slightly thicker rim around edge. If dough resists or shrinks back as you shape it, let it rest before proceeding; do not overwork dough. (Alternatively, you can roll dough out with a rolling pin.)

Heat a 10”–12” cast-iron skillet over medium heat until very hot, about 5 minutes. Working one at a time, carefully transfer dough to skillet and cook, flipping once and rotating crust to encourage even cooking, until barely tan and browned in a few spots, about 5 minutes total. Press any thicker parts against the pan to help cook through. Transfer crusts to wire racks or baking sheets as you work, brushing off any excess flour. Let cool.

Do ahead: Parbaked crusts can be refrigerated overnight or frozen, well wrapped, up to 2 weeks.