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 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; shape into a taut round.
5. Grease a large bowl with olive oil, place the dough inside, turn to coat, cover with plastic wrap, and let rise 1–24 hours.
6. Punch down the dough, turn onto a lightly floured surface, knead about 1 minute, cut 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.
8. Preheat the oven as high as it will go (about 450–500°F / 230–260°C) and place a pizza stone or inverted heavy baking sheet inside to heat.

Tomato Sauce

1. Make the sauce by adding salt to the can of whole tomatoes and pureeing until smooth with an immersion blender or in a blender.

Assembly

1. On a floured surface, poke a dough portion with your fingertips and stretch and press into a thin crust.
2. Sprinkle semolina onto an inverted baking sheet and place the stretched crust on it; add sauce and desired toppings.
3. Bake on the preheated stone or sheet about 15 minutes, until crust is golden and cheese bubbles.
4. Add any garnish you like and serve.