Start by combining the all-purpose and semolina flours in a stand mixer.

In a separate bowl mix the yeast, olive oil, and salt together with 2-3/4 cups of warm water.

Add the yeast mixture and the butter to the flour and mix everything for 5 minutes or so. Use a spatula half way through to mix any flour from the bottom of the bowl or on the sides into the dough. The dough is ready when all the flour and water have been incorporated.

Let the dough rise for a couple of hours, after it's risen it can be refrigerated and kept for up to a week.

When rolling the dough out, sprinkle some semolina flour on the cutting board, the dough, and the rolling pin. A good tip to keep the dough from sticking when it's being rolled out is to sprinkle a little flour on both sides of the dough every time it's flipped.

How long the pizza dough takes to cook depends on how thin it's rolled out and the temperature it's cooked. This dough usually takes 15 to 18 minutes to bake in a 400℉ oven. On a grill set on medium-high, it usually takes 15 to 20 minutes, with the grill covered.

A good test to tell when the dough is done is when the cheese starts to brown on top of the pizza, and the dough has turned a nice golden brown.