Preparation:

1. In large bowl, combine yeast and sugar in warm water.
2. Allow to stand or proof for about 10 minutes, until foamy.
3. Whisk in semolina flour and 3/4 cup bread flour.
4. Set aside, loosely covered, for 1 hour.
5. Add remaining flour, salt and pepper.
6. Knead dough about 10 minutes or until soft dough is formed, adding additional flour as needed.
7. Place in a large greased bowl and cover tightly with plastic wrap.
8. Place in Sub-Zero refrigerator overnight.
9. The dough will keep for about two days.

Baking:

1. Position bakestone rack and bakestone in Wolf oven in rack position 1 (lowest position).
2. Preheat oven in BAKESTONE at 500°F (260°C).
3. Allow about 35 minutes for oven to preheat.
4. Punch dough down.
5. Roll dough into 12-inch circle on lightly floured surface.
6. Place dough on cornmeal covered pizza peel*.
7. Top with desired pizza toppings.
8. Bake 8 to 12 minutes, or until cheese is browned.
9. A thicker crust will take longer to bake.

*Dough may be divided in half for thinner crusted pizzas.