Step 1

1 For the dough: Combine the bread and semolina flours, water, honey, half of the oil, the salt and yeast in a 4-quart or larger bowl

Step 2

2 Stir together by hand until smooth

Step 3

3 Let the dough stand for 30 minutes, then cover tightly with plastic wrap and refrigerate for 8 to 24 hours to develop flavor

Step 4

4 Two hours before baking the pizza, let the dough sit at room temperature, still covered in plastic wrap, for at least 90 minutes and up to 3 hours

Step 5

5 While the dough is resting, make the sauce: Heat the oil in a saucepan over medium heat

Step 6

6 Add the garlic and cook until soft but not browned, 2 minutes

Step 7

7 Stir in the tomatoes and salt; increase the heat if needed so the mixture is barely bubbling

Step 8

8 Cook until it thickens and reduces slightly and the flavors meld, about 20 minutes

Step 9

9 Stir in the sugar; taste, and add a little more if desired

Step 10

10 Let cool to room temperature

Step 11

11 After the dough has rested, preheat the oven to 500 degrees and place a pizza stone on the bottom rack, if you have one

Step 12

12 Pour the remaining 1/4 cup of oil into an 18-by-13-inch rimmed baking sheet, tilting the pan to coat it thoroughly

Step 13

13 Dust a work surface with bread flour

Step 14

14 Scrape the dough -- it will be very loose and amorphous -- out onto the surface, dust it liberally with flour, then use a bench scraper to lift and turn it over, without kneading the dough any further

Step 15

15 Carefully transfer the dough to the pan

Step 16

16 Use your hands to gently press and spread the dough so it fills the pan

Step 17

17 When the oven is hot, bake the unsauced, untopped pizza dough until it puffs and starts to become firm on top and is losing its shine (you should see a few browned spots), 10 to 13 minutes

Step 18

18 Remove it from the oven and spoon the sauce evenly over the top

Step 19

19 Sprinkle the mozzarella over the sauce, and return the pizza to the oven

Step 20

20 Bake (bottom rack) until the pizza is dark brown around the edges and the cheese has melted and browned deeply in spots, 15 to 20 minutes

Step 21

21 Let it cool for 10 minutes in the pan, then cut it into rectangles and serve