Dough

1. Bloom the yeast: sprinkle the sugar and yeast into the warm water and let sit 10 minutes until bubbles form.
2. In a large bowl, combine the flour and salt; make a well in the center and add the olive oil and bloomed yeast mixture.
3. Stir with a spoon until a shaggy dough forms, then turn onto a clean surface.
4. Knead the dough 10–15 minutes until soft, smooth, and bouncy; form into a taut round.
5. Grease a large bowl with olive oil, place the dough inside turning to coat, cover with plastic wrap, and let rise 1 hour to 24 hours.
6. Punch down the dough, turn out onto a lightly floured surface, knead briefly, divide into 4 equal portions and shape into balls.
7. Cover the dough balls with a towel and let rest 30 minutes to 1 hour before shaping.

Tomato Sauce

1. Add the salt to the can of whole tomatoes and puree with an immersion blender or blend until smooth.

Assembly

1. Preheat the oven as high as it allows (about 450–500°F / 230–260°C) and place a pizza stone or inverted heavy baking sheet inside to heat.
2. On a floured surface, poke one dough ball with your fingertips and stretch or press into a thin crust.
3. Sprinkle semolina on an inverted baking sheet, transfer the stretched crust onto it, and add sauce and toppings.
4. Bake for about 15 minutes or until the crust is golden brown and cheese is bubbling and browned.
5. Remove from oven, add any fresh garnish you like, slice, and enjoy.