Add sugar + yeast in the warm water to bloom the yeast.
Let sit for 10
minutes, until bubbles form on the surface.
In a large bowl, combine the flour + salt + olive oil + bloomed yeast mixture.
Using a spoon, mix until the dough becomes tacky.
Turn the dough out onto a clean work surface and knead for 10 more minutes and mold into a taut round.
Grease a clean, large bowl with olive oil and place the dough inside, turning to coat with the oil.
Cover with plastic wrap and Let rise for at least an hour.
Punch down the dough and turn it out onto a lightly floured work surface.
Knead for another minute or so.
Cut into 4 equal portions and shape into rounds.
Lightly flour the dough, then cover with a kitchen towel and let rest for another 30-50 minutes.
Meanwhile, prepare the sauce and any other ingredients.
Preheat the oven to 4500 F.
Place a pizza stone, heavy baking sheet, or cast iron skillet in the oven.
Meanwhile, make the pizza sauce: Add the salt to the can of tomatoes and puree with a blender or food processor until smooth.
Once the dough has rested, stretch and press into a thin round shape.
Make it thinner as it will slightly shrink and puff up during baking.
Sprinkle semolina onto an upside down baking sheet and place the stretched crust onto it.
Add the sauce and ingredients of your choice.
Slide the pizza onto the preheated pizza stone or pan.
Bake for 15 minutes or until the crust and cheese turns golden brown.
Add any garnish of your choice.
