Pizza Dough
In a bowl combine flour, semolina, and salt. Set aside.

In another bowl dissolve yeast and sugar in warm water.

Stir the yeast mixture into the flour mixture. Form into a ball. Remove from bowl and knead until smooth and elastic, about 7 to 8 minutes, adding more flour if dough is sticky.

Put the ball of dough in an oiled bowl and cover with plastic wrap. Store dough in a warm place until it doubles in volume, about 30 to 40 minutes.

Punch down dough. Cut dough in half. Roll each piece out to form a 10-inch round. Alternatively, make one party size pizza (about 18-inch x 24-inch, depending on how thin or thick you prefer your pizza crust.)

Pizza Toppings
While the dough is rising, cook the bacon in a 350 degree F. oven until crisp. Drain on paper towel to absorb excess grease. Cut bacon into bite-size pieces. Set aside.

Remove the casing from each sausage and crumble the meat into smaller pieces. Heat a large skillet over medium high heat. Add the sausage meat and fry in a little olive oil until the meat is just cooked through, about 7 to 10 minutes. Set aside.

Preheat oven to 425 degrees F.

Top the pizza dough with tomato sauce, the cheeses, bacon, sausage and oregano. Drizzle with 2 tbsp. olive oil.

Bake pizza until crust is golden brown and crisp, about 15 to 20 minutes. Finish with a drizzle of chili oil, if desired.