1. Dough

• 2 ½ cups warm water (600 mL)

• 1 teaspoon sugar

• 2 teaspoons active dry yeast

• 7 cups all-purpose flour (875 g), plus more for dusting

• 6 tablespoons extra virgin olive oil, plus more for greasing

• 1 ½ teaspoons kosher salt

• ¼ cup semolina flour (30 g)

2. Tomato Sauce

• 28 oz canned whole tomatoes (795 g)

• 1 tablespoon kosher salt

Steps

1. Firstly, “bloom” the yeast by sprinkling the sugar and yeast in the warm water. 

2. Let sit for 10 minutes, until bubbles form on the surface.

3. Combine the flour and salt in a large bowl. 

4. Make a well in the middle and add the olive oil and bloomed yeast mixture. 

5. Mix until a shaggy dough begins to form using a spoon.

6. Turn the dough out onto a clean work surface and knead for 10-15 minutes.

7. Then grease a clean, large bowl with olive oil and place the dough inside

8. Punch down the dough and turn it out onto a lightly floured work surface. 

9. After that, preheat the oven as high as your oven will allow, between 450-500˚F (230-260˚C). 

10. Place a pizza stone, heavy baking sheet (turn upside down so the surface is flat), or cast iron skillet in the oven.

11. Meanwhile, make the tomato sauce: Add the salt to the can of tomatoes and puree with an immersion blender, or transfer to a blender or food processor, and puree until smooth.

12.  Take a portion and start by poking the surface with your fingertips once the dough has rested.

13.  Then, stretch and press the dough into a thin round.

14. Sprinkle semolina onto an upside down baking sheet and place the stretched crust onto it. Add the sauce and ingredients of your choice.

15. Slide the pizza onto the preheated pizza stone or pan. Bake for 15 minutes, or until the crust and cheese are golden brown.

16. Add any garnish of your preference.