Preheat your oven to the highest setting, ideally around 525°F (275°C). Place a pizza stone inside and let it heat for at least 45 minutes.

In a mixing bowl, combine 4 cups of all-purpose flour, 1 tablespoon of sea salt, and 1 packet of instant dry yeast. Mix the dry ingredients on low speed until well incorporated, about 1 minute.

Gradually add 1.5 cups of cold water to the flour mixture. Continue mixing until the dough begins to hold together, about 2-3 minutes.

Switch to a dough hook and knead the mixture for about 8-10 minutes on medium speed until the dough becomes smooth and slightly sticky.

Turn the dough out onto a floured surface and cut it into 6 equal pieces. Shape each piece into a round ball and place on a lightly oiled cookie sheet.

Cover the shaped dough with plastic wrap or a kitchen towel. Let it rise at room temperature for about 2 hours, or until doubled in size.

Punch down each dough ball to release the air. On a floured surface, stretch each piece into thin circles.

Transfer the shaped dough to prepare for toppings using a pizza peel dusted with semolina flour.

Bake the assembled pizza on the preheated pizza stone for 5 to 7 minutes or until golden brown.

Remove the pizza from the oven and garnish with fresh basil and grated cheese as desired.