Main

1. Add bread flour, instant yeast and kosher salt to the bowl of a bench mixer and stir to combine. Add the cold tap water and knead on low speed until the dough is smooth and elastic, about 5–6 minutes.
2. Cover the dough bowl with plastic wrap and proof at room temperature until doubled in size, about 45–60 minutes.
3. Divide the dough into four 8-ounce (240g) pieces. Using lightly floured hands, shape each piece into a smooth ball.
4. Lightly dust two baking trays with the semolina mix and place the dough balls on the trays, leaving about 4 inches (10 cm) between them. Lightly oil the top of each ball, then wrap each tray thoroughly with plastic wrap.
5. Refrigerate the wrapped trays for at least 6 hours or up to 4 days. When ready to use, let the dough stand still wrapped at room temperature for 1 hour before shaping.
6. Sprinkle semolina on a clean work surface. Use a bench scraper to lift out one dough ball and coat it in semolina. On a lightly floured surface, press dough from the center into a 6-inch (15 cm) circle, leaving a 1-inch (2 cm) border, then gently stretch to a 10–12 inch (25–30 cm) circle.