Dough

1. Combine sugar and yeast in warm water (105–43°C) and let sit until bubbles form, about 10 minutes to bloom the yeast.
2. In a large bowl, combine the all-purpose flour and kosher salt and make a well in the center.
3. Add the extra virgin olive oil and the bloomed yeast mixture to the well and stir with a spoon until a shaggy dough forms.
4. Turn the dough out onto a clean work surface and knead for 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 at least 1 hour or up to 24 hours.
6. Punch down the dough and knead briefly (about 1 minute) to release air, then divide into 4 equal portions and shape into balls.
7. Cover the dough balls with a towel and let rest 30–60 minutes while preparing sauce and toppings.

Tomato Sauce

1. Add the kosher salt to the can of whole tomatoes and puree with an immersion blender or in a blender/food processor until smooth.

Assembly

1. Preheat the oven as hot as it will go (about 450–260°C) and place a pizza stone or an inverted heavy baking sheet inside to heat.
2. Take one dough portion, poke with your fingertips, then gently stretch and press into a thin crust.
3. Sprinkle semolina onto an inverted baking sheet and place the stretched crust on it.
4. Add tomato sauce and your chosen toppings quickly so the dough doesn't stick.
5. Slide pizza onto the preheated stone or sheet and bake about 15 minutes, until crust is golden and cheese is bubbling and browned.
6. Remove from oven, add any final garnish, slice, and serve.