Add the warm water. Stir with a stand mixer fitted with a dough hook, or by hand with a wooden spoon, until a shaggy mass forms. Knead on medium speed (or by hand on a lightly floured surface) for 3 minutes until smooth and elastic.

Cover and rest for 15 minutes. Knead again for 3 minutes. Shape into a round ball and transfer to a lightly oiled bowl. Cover with a damp towel or plastic wrap.

Proof at room temperature for 1½–3 hours until doubled. For better flavor, refrigerate for 8–24 hours or up to 72 hours — the longer the ferment, the more complex the crust. Bring to room temperature 1–2 hours before using.

Punch the dough down and turn out onto a lightly floured surface. Divide into two equal dough balls. Rest for 15–30 minutes until slightly puffed.

While the dough rests, make the sauce: crush the canned tomatoes by hand or with a potato masher. Stir in the olive oil, garlic, salt, and pepper.

Hand-stretch each dough ball into a 12-inch round, leaving a thicker border for the crust. Sprinkle semolina on the bottom and place on the pizza peel, semolina-side-down.

Spread ½ cup sauce over the dough. Top with torn or sliced fresh mozzarella.

Bake at 700°F for 3 minutes (pizza oven) or at 500–550°F for 5–7 minutes on a preheated pizza stone (standard oven).

Finish with fresh basil and a drizzle of extra virgin olive oil. Slice and serve immediately.