In a medium bowl, whisk together the all-purpose flour, sugar, yeast, and salt. Add the warm water and olive oil, and stir until the dough begins to come together.

Scrape the dough onto a floured countertop and knead for three minutes until smooth and slightly sticky. Lightly grease a large mixing bowl and place the dough inside. Cover with a kitchen towel and allow to rise for 2 hours or until doubled in size.

Preheat the oven and pizza steel (or stone) to 550°F (285°C) for at least 1 hour. If using a delicate pizza stone, heat to a maximum of 500°F (260°C).

In a small bowl, stir together the pureed tomatoes, minced garlic, extra virgin olive oil, pepper, and salt. Set aside.

Separate the dough into two equal portions and allow to rest for 5 to 10 minutes.

Sprinkle the pizza peel with semolina and dusting of all-purpose flour. Stretch one ball of pizza dough into a roughly 10-inch circle and transfer onto the pizza peel.

Drizzle the dough with olive oil and add about ½ cup of the tomato sauce, leaving a ½-inch border. Spread evenly, sprinkle with parmigiano-reggiano cheese, half of the cubed mozzarella, and torn basil leaves.

Slide the pizza from the peel onto the heated baking steel. Bake for 7 to 8 minutes until the crust is golden and cheese is bubbling.

Remove the pizza from the oven, drizzle with olive oil, sprinkle with grated parmigiano-reggiano cheese, and add chiffonade of fresh basil. Slice and serve.