1 cup semolina flour
2 and 1/4 cups all-purpose
2 teaspoons salt
2 and 1/4 teaspoons active dry yeast
1 and 1/2 cups warm water
Add the yeast to the water in a small bowl first and after bubbly and frothy, add to the flours and salt in a bowl and stir to combine until a dough forms and keep kneading for about 5 minutes until smooth and elastic. Form into a ball and turn it once in a greased bowl to coat with oil. Cover and let sit for about 1 and 1/2 hours at room temperature, then place in refrigerator overnight or several hours.
In AM, take dough out and let sit out for about an hour on counter.
Heat up oven to 425 with Dutch oven with lid inside for an hour.
Knead dough for 30 seconds and shape into a ball. Let sit on a parchment paper with a couple of teaspoons of semolina and regular flour mixed together on bottom.
When risen, about an hour, sprinkle top with a little flour, score an “X” or square on top surface of dough and lift with ends of parchment paper to place in hot Dutch oven. Return lid on and bake for 20 minutes.
Remove lid and bake for additional 20 minutes, then lift bread from Dutch oven using ends of the parchment paper and place directly on baking rack in oven for 5-10 minutes more to get really crispy on surface.
Remove from oven and let cool until just slightly warm, about an hour or more, before slicing.