1. In a large bowl, combine the water, yeast, and sugar and stir to combine. Let sit until the mixture is foamy, about 5 minutes.

2. Add 1 1/2 cups of the flour, the semolina, 1/2 cup of the oil, and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the remaining 2 cups flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, about 5 minutes. Oil a large mixing bowl with enough oil to generously coat. Place the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours. Divide into 2 equal portions and use as directed.

1. Combine yeast, sugar and water in bowl and allow to rest and become foamy, about 6-8 minutes. Combine flour and salt in a separate bowl. Pour yeast mixture over flour mixture and mix well with hands. Turn dough out onto a floured surface and knead for 2 minutes. Divide dough in 2 equal parts and proceed as directed.

1. Drain tomatoes and squeeze them of their juices. Chop tomatoes fine. Heat olive oil in a large sauté pan over medium heat. Add garlic and sauté until very fragrant, about 2 minutes. Add tomatoes to the pan and turn heat to low. Simmer sauce, stirring often, until most moisture has evaporated, about 15 minutes. Season with salt, pepper and red pepper flakes. Allow to cool before using