Pour warm water into food processor. The water should be about 85 to 115° F.
Add the honey and salt. Mix on low for about 20 seconds.
Add the yeast and mix on low for another 5 seconds.
Add 1 cup of bread flour and all semolina flour, mix on low for 10 seconds.
Add the olive oil and mix until blended (about 15 or 20 seconds more).
Add the rest of the flour and process for about a minute or two. The dough should turn into a ball and roll around the processor. If the dough does not ball up because it's too dry, add water one tablespoon at a time until it does. If your mixture is more like a batter, add flour one tablespoon at a time. Adding water or flour as needed to get the right consistency will assure you always get a perfect dough. Just remember to do it in small amounts.
Once the dough is balled up, place the ball on a floured board and knead for about a minute. This builds the gluten which helps the dough to rise and become fluffy when cooked. Place the dough in a covered bowl in a warm, dry area to rise.
After about 45 minutes the dough should have about doubled in size.
Punch down the dough, cover, and let it rise for another 45-60 minutes.
While the dough is rising, place a pizza stone or high heat pizza pan in a cold oven. Preheat the oven to 425F. The oven needs to be good and hot, so preheat it about 45-60 minutes before adding the pizza.
Once risen, roll out the dough on a lightly floured surface. How thick or thin you make it depends on your tastes. We suggest between 1/4" and 1/2".
Sprinkle a pizza peel with cornmeal and transfer rolled dough to the peel. The cornmeal helps slide the pizza off the peel and onto the pan in the oven.
Add sauce, cheese, and toppings. Slide pizza off the peel onto pan or stone in the oven. Bake for 10-14 minutes depending on the thickness of your dough.
If you don't have a pizza peel, the round turntable from your microwave works great!