In a large bowl combine with your hands the flours, water, salt and yeast until completely mixed together. Let rest for 90 minutes covered in plastic wrap
Next, stretch and fold the dough for 2 minutes and cover and rest for 90 more minutes
Dust a clean surface with flour and place the dough onto it. Sprinkle the top with flour and fold the dough over 2 times and then begin to mold the dough into a ball by cupping around the dough into the bottom.
Cut the dough into 4 individual dough balls and using the same cupping method form 4 dough balls and place on a sheet tray with parchment paper dusted with flour and covered with a towel, and rest for 90 minutes
Place a pizza stone into the oven and preheat to 500°.
Form a dough ball on a clean surface dusted with flour and stretch it out until it is about 12”-14” in diameter and transfer to a wooden pizza paddle. Add on desired toppings leaving a ½” to ¾” inch around the outside for the crust.
Dust the pizza stone with semolina flour and transfer the pizza onto the stone. Bake for 5 minutes before rotating the pizza 180° and then baking for another 5-7 minutes or until the crust is browned and the cheese is completely melted.