A well-kneaded pizza dough can rise for up to two hours so be sure to make yours well before you intend to bake it.
Combine the flour and salt in a large bowl and mix well.
Proof your yeast by placing it in half a cup of warm water combined with either sugar or honey in a separate bowl. The optimal temperature is 115°F, but if you don't have a thermometer handy and prefer not to take a chance, mix together 1 ¼ cups of boiling water with 2 ½ cups of cold water, and you can't go wrong. Just dispense the cup of warm water that you need for blooming.
Allow the yeast to proof/bloom for 5 to 10 minutes, waiting for it to froth significantly before proceeding.
Create a well in the center of your flour and add the proofed yeast liquid.
Mix gradually while adding the remaining half a cup of warm water and the cooking oil to form a workable dough.
When the dough is sticky but pliable, transfer to a floured surface. If semolina is available, use it as your dusting powder to give your pizza base the perfect slightly gritty texture otherwise, regular flour will do.
Knead your pizza dough for 6 to 8 minutes, gauging its progress by how elastic it becomes. Depending on your technique, kneading by hand can take up to 20 minutes but take care not to overwork your dough - we've got tips to help you tell when to stop kneading coming up soon.
Divide your pizza dough into two even balls and allow to rise in a lightly oiled bowl, covered with a damp cloth in a warm area for 30 to 40 minutes or until at least doubled in size (this can take longer). While waiting for your pizza dough, move on to preparing the mustard aioli to use once each base is ready.
Once risen, roll each pizza out until it's approximately 1/4 inch thick for a thin crust pizza or 1/2 inch for a deep-dish pizza with a smaller diameter.