Dough

1. Bloom the yeast by sprinkling the sugar and yeast into the warm water; let sit 10 minutes until bubbles form.
2. In a large bowl, combine the flour and salt, make a well, add the olive oil and bloomed yeast, and mix until a shaggy dough forms.
3. Turn the dough onto a clean surface and knead 10–15 minutes until soft, smooth, and bouncy; form into a taut round.
4. 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.
5. Punch down the dough, turn onto a lightly floured surface, knead briefly, divide into 4 equal portions and shape into balls.
6. Cover the dough balls with a kitchen towel and let rest 30 minutes to 1 hour while preparing sauce and toppings.

Tomato Sauce

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

Assembly

1. Preheat the oven as high as it will go (about 450–500°F / 230–260°C) and place a pizza stone or an inverted heavy baking sheet inside to heat.
2. Take one rested dough portion, poke with your fingertips, then stretch and press into a thin crust, thinner than you think.
3. Sprinkle semolina on an inverted baking sheet, place the stretched crust on it, then add sauce and desired toppings.
4. Bake for about 15 minutes or until the crust and cheese are golden brown.
5. Remove from oven, add any garnish you like, let rest briefly, then slice and serve.