In order to DIY a pizza:

1. “Bloom” the yeast by sprinkling sugar and yeast in warm water.  Sit for 10 minutes until bubbles form on the surface.
1. Use a large bowl to combine flour with salt. Make a well in the middle and add olive oil and bloomed yeast mixture. Making use of a spoon to mix until a shaggy dough begins to form.
1. Once the flour is mostly hydrated, turn the dough out onto a clean work surface and knead for 10-15 minutes. The dough should be soft, smooth, and bouncy, and be shaped into a taut round.
1. Grease a clean, large bowl with olive oil and place the dough inside, turn the dough to coat with oil.  Cover the bowl with plastic wrap waiting for the dough to rise for at least an hour.
1. Punch out the dough and place it out onto a lightly floured surface. Knead for another minute or so, then cut into 4 equal portions and shape into rounds.
1. Lightly flour the dough, then cover it with a kitchen towel and rest for another 30 minutes to an hour while you prepare the sauce and any other ingredients.
1. Preheat the oven as high as your oven will allow, between 450-500˚F (230-260˚C). Place a pizza stone, heavy baking sheet (turning upside down so as the surface is flat), or cast iron skillet in the oven.
1. Meanwhile make the tomato sauce: Add salt to a can of tomatoes and puree with an immersion blender, or transfer to a blender or food processor, and puree until smooth.
1. After the dough has rested, take a portion and start by poking the surface with your fingertips, until bubbles form and do not deflate.
1. Follow by stretching and pressing the dough into a thin round.  Make it thinner than you think necessary as it will slightly shrink and puff up during baking.
1. Sprinkle semolina onto an upside down baking sheet and place the stretched crust onto it. Add the sauce and ingredients of your choice.
1. Slide the pizza onto the preheated pizza stone or pan.  Bake for 15 minutes, or until the crust and cheese are golden brown.
1. Add any garnish of your preference.

Enjoy!
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