In the bowl of a stand mixer, whisk together the flours, semolina, yeast, sugar and salt. Add the water and stir together with a dough hook, just until it starts to come together.
Fit the dough hook to the stand mixer and mix on low speed for about 5 minutes until the dough comes together in a smooth ball. The dough should still be quite sticky, but if will not come away from the bowl, add an extra tablespoon of flour and continue mixing until it comes together. Do not add too much flour or the crust will be tough.
Drizzle a little olive oil down the inside of the bowl and roll the ball of dough around to coat it and the inside of the bowl.
Cover the bowl with a tea towel and put in a warm place to rise for 45 minutes to an hour, until doubled in size. (When our kitchen is particularly cold, I like to turn the oven on for a couple of minutes, then turn it off so that the inside temperature is like a hot summer day, and let the dough rise in there.)
Punch the dough down and roll back into a ball. Sprinkle some semolina onto a piece of parchment paper. Roll the dough out or spread with your fingers into whatever shape you like.
Add your toppings and bake (ideally on a pizza stone) in an oven preheated to the highest temperature it will go (mine is 550 degrees F), 8-12 minutes until golden and cooked through.