NOTE: Once toppings are added, baked the pizza for another 4 minutes.

5 tablespoons warm water (100° to 110°)
1 teaspoon olive oil $
1/4 teaspoon active dry yeast
3.5 ounces bread flour (about 3/4 cup) $
3 tablespoons semolina flour
2 teaspoons chopped fresh rosemary
1/2 teaspoon salt
Cooking spray $

5 tablespoons warm water (100° to 110°) 1 teaspoon olive oil $ 1/4 teaspoon active dry yeast 3 5 ounces bread flour (about 3/4 cup) $ 3 tablespoons semolina flour 2 teaspoons chopped fresh rosemary 1/2 teaspoon salt

1. To prepare crust, combine 5 tablespoons water, 1 teaspoon oil, and yeast in a bowl. Let stand 2 minutes. Weigh or lightly spoon 3.5 ounces bread flour into dry measuring cups; level with a knife. Sprinkle bread flour over yeast mixture. Add semolina flour, rosemary, and salt. Stir until just combined. Turn dough onto counter; knead 1 minute. Place dough in a medium bowl coated with cooking spray, turning to coat top. Cover and place in a warm place, free from drafts, 40 minutes.
2. Turn dough out onto a lightly floured surface. Roll dough out to a thin 14-inch circle. Transfer dough to a baking sheet dusted with cornmeal. Brush the dough with 1 teaspoon oil. Slide dough onto the preheated pizza stone, using a spatula as a guide. Reduce oven temperature to 475°; bake 5 minutes. Remove from oven.