Restaurant-Style Margherita Pizza

Preparing the Dough In a large bowl, combine the all-purpose flour, semolina flour, and salt. Create a well in the center and add the active dry yeast. Add warm water and vegetable oil. Mix until a dough forms.

Kneading the Dough Transfer the dough to a floured surface and knead for 8-10 minutes, or until smooth and elastic. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours, or until doubled in size.

Prepping the Toppings Preheat the oven to 475°F (245°C). Roll out the risen dough on a floured surface to form a pizza base. Spread the tomato paste evenly over the dough. Arrange the mozzarella slices, tomato slices, and basil leaves on top. Add bacon slices if desired.

Baking the Pizza Transfer the pizza to a pizza stone or a baking sheet lined with parchment paper. Bake for 12-15 minutes or until the crust is golden and the cheese is melted and bubbly.