Mix the tipo 00 flour, semolina and salt together in a large bowl. Make a well in the centre.
Mix the warm water with the yeast and honey until dissolved. Pour half into the well in the flour.
Start mixing the flour from the edges of the well into the liquid. Gradually add the remaining water as you mix until all the flour is incorporated and a rough dough forms. Add a little extra flour if too sticky or a splash of water if it's crumbling.
Turn out onto a lightly floured surface and knead for 10 minutes until the dough is smooth, elastic and springs back when poked. This is the most important step — don't skimp on the kneading time.
Shape into a ball, dust lightly with flour, cover with a clean tea towel or cling film and leave somewhere warm for approximately 1 hour until doubled in size.
While the dough proves, make your spicy pizza sauce. Preheat your oven to its absolute maximum temperature — 250°C or higher — with a pizza stone or heavy baking tray inside. Allow 30-45 minutes for the stone to get properly hot.
Once the dough has doubled, knock back with a quick 2-minute knead, then divide into 4 equal pieces.
Roll each piece out on a lightly floured surface to approximately 10 inches diameter, as thin as you can get it without tearing.
Transfer each base to a sheet of baking parchment. Add sauce, mozzarella and toppings.
Slide the pizza on its parchment onto the hot stone or tray and bake for 7-10 minutes until the crust is golden and blistered and the cheese is bubbling and starting to colour.
