Combine Dry Ingredients - Grab a large mixing bowl and whisk together both types of flour, the semolina, and a good pinch of salt. Make a well in the center—like you’re building a little flour volcano!
Bloom the Yeast - In a separate bowl or measuring cup, whisk the warm water and yeast until the yeast dissolves. Stir in a drizzle of honey, then let this mixture rest until it goes frothy and bubbly—like a mini science experiment in your kitchen.
Bring it All Together - Add the olive oil to the yeast mixture, and carefully stream this into your flour well. Start mixing with a fork, then switch to your hands, gently coaxing it into a rough dough. Turn it out onto a lightly floured surface.
Knead Like You Mean It - Knead the dough for about 10 minutes. We want it smooth, stretchy, and springy when you poke it—just like a well-trained athlete, nice and elastic!
First Rise - Lightly oil a clean bowl, plop your dough ball inside, and cover it tightly with plastic wrap. Let it rise in a cozy spot for 3–4 hours, until doubled in size. (Patience, dear chef—good things come to those who wait!)
