Dough: 2 cups unbleached all-purpose flour 1 cup fine semolina flour 1-1/2 teaspoons fine sea salt About 1-1/4 cups lukewarm water (110° to 115°) Make the topping: In a medium bowl, combine the onions, oil, rosemary, crushed red pepper and sea salt. Stir to evenly distribute the herbs and spices. Set aside to marinate for at least 1 hour or overnight. (Marinating softens the flavor of the onions.) Make the dough: In a large shallow bowl, combine the all-purpose and semolina flours and sea salt and mix thoroughly. Slowly add the lukewarm water, stirring with a wooden spoon just until a soft dough forms; you may not need to add all the water. With your hands, work the dough into a ball and transfer to a clean work surface. Knead gently for about 1 minute; the dough should be firm and pliable but not sticky. Divide the dough into 4 even balls, then flatten each ball into a thick 4-inch disk. (The dough can be prepared to this point up to 1 day ahead. Wrap the disks in plastic wrap and refrigerate.) Preheat the oven to 475°. If using a baking stone, place it in the oven. On a generously floured work surface, roll each disk of dough into an 8-inch round about 1/16 inch thick. Spoon the onion topping onto the dough, spreading it evenly with the back of the spoon. Place the pizzas on the baking stone or on baking sheets and bake for about 10 minutes, until the dough is crusty and browned and the onions are sizzling. Serve immediately. brunch 30