For the Dough...Add yeast to cold water and let stand for 10 mins

Mix together the semolina and flour in a bowl

When the yeast and water is ready add it and the flour to your mixer or large bowl if you are doing it by hand.

If using a mixer turn it on to the first speed setting and let it slowing start mixing up the ingredients. Once it begins to pull flour from the sides you can add your salt and oil

After a few mins you should have a decent pulled together dough ball.

Remove it from the mixer or bowl and need for a further 5 mins by hand on a lightly floured area...I like to fold the dough over itself towards me and then push forward combining the dough...I will do this 2 or 3 times then turn the dough 90 degrees and repeat...no need to rush this just keep kneading until you get a nice smooth surface.

Next lightly oil a bowl and let your dough ball rest for 1 hr on your counter...I usually cover the bowl with plastic wrap or a damp towel.

After the hour roll the dough ball out onto a surface to split up, this recipe should net you 2 dough balls for 16"pizzas and probably 3 dough balls at 12" with a little dough left over.

After splitting up the dough, take an edge and stretch it out a bit and fold inward on the dough. Basically taking the outside of the dough ball and folding it onto itself which will become the bottom of the dough ball. I do this on all sides of the dough ball a few times. Then pinch them all together. The top side should now have a smooth surface.

Next up the sauce...Start off by melting some butter with the oil on medium heat in a pan. Next add the garlic, oregano and salt and stir for about a min.

Open up the can of tomatoes and either by hand or with a hand mixer crush up the tomatoes...I like my sauce a bit smoother but its all preference. When ready add them to the pan and give it a good stir.

Now add the rest the ingredients, sugar, basil, onion powder and slowly it bring it to a low boil.

Finally reduce the heat to low and allow to simmer for 45 mins...half way though I like to give it a taste to see if its to my liking...sometimes I'll add a bit more sugar or salt. If the sauce seems overly dry on the surface go ahead and give it a stir and maybe reduce the heat a bit more.

Cheese...real simple use whole milk cheese, for a 16" pizza I have found that 7-8oz of cheese works well...but again all preference if you like extra cheese use it.

Cooking...Home Oven or Pizza Oven...I have used both

If you are going to use your home oven...GET A PIZZA STONE!!!

Next preheat at the max temp for your oven for a minimum of 1 hr...oven might be 550 when it beeps but your stone will not be...leave it alone

When ready throw the pizza in there and keep an eye on it, this wont take long 8-10 mins tops for a large pizza...if you want to turn it feel free just close the oven door as quick as possible...once cooked remove from oven and let cool for a minute before cutting and enjoy.

Pizza Oven...I personally use a Ooni which hits about 800 to 900 degrees which is too hot for ny style, so these are my steps to get a good cook

Preheat on high for a good 20-30 mins.

Next turn off the oven and throw in the pizza for 30 seconds to 1 min and then rotate for another 30 seconds-1 min. I use a screen for this process much easier getting the pizza in and spun around since the crust is still pretty soft. 30 seconds to 1 min is a big difference so if your preheat hit the 8-900 degrees when you started I would side more with 30 seconds...if its cooled down a bit to about 600 stick with 1 min.

Next if you are using a screen and the crust seems a bit stable feel free to remove it...turn the oven back on and set it to a very low temp...Ooni's low is NOT low...what I do is push in the button and rotate it toward the off position slowly this will lower the flame nicely. If its windy where you are keep an eye on the flame as it could be blown out. Put the pizza back in and then rotate every 30 seconds until cooked to your preference.

Remove let cool for a min and enjoy.