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 and make a well in the center.
3. Add the olive oil and the bloomed yeast mixture to the well and mix with a spoon until a shaggy dough forms.
4. Turn the dough onto a clean surface and knead 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, turn onto a lightly floured surface and knead another minute; cut into 4 equal portions and shape into balls.
7. Cover the dough balls with a towel and let rest 30–60 minutes while you prepare sauce and toppings.
8. Preheat the oven as high as it will go (about 450–500°F / 230–260°C) and place a pizza stone or heavy inverted baking sheet inside to heat.
9. Take one dough portion, poke with your fingertips, then stretch and press into a thin crust, thinner than you think as it will puff while baking.
10. Sprinkle semolina onto an inverted baking sheet, place the stretched crust on it, then add sauce and desired toppings.
11. Bake for about 15 minutes or until the crust is golden brown and the cheese is bubbling and browned.
12. Add any garnish you like and serve.

Tomato Sauce

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