Tomato Confit Sauce

1. Add the cherry tomatoes and garlic cloves to an oven-safe dish and pour over the olive oil so they are completely submerged.
2. Bake in the oven at 125°C (260°F) for 2 hours.
3. Let cool slightly and strain.
4. Add the tomatoes and garlic to a food processor with the basil, anchovies, chili flakes, salt, and black pepper. Pulse until smooth. Taste and adjust seasoning if needed.
5. Transfer to a bowl and store in the fridge until ready to use.

Roasted Bell Pepper Sauce

1. Place the bell peppers and quartered tomatoes on a roasting tray.
2. Roast in the oven at 200°C (400°F) until the skins are charred, turning the bell peppers as needed to char evenly (about 30 minutes in total).
3. Let cool slightly, then peel the skins off the peppers and tomatoes.
4. Add the peeled vegetables, basil, garlic, olive oil, and salt to a food processor. Pulse until smooth. Taste and adjust seasoning if needed.
5. Transfer to a bowl and store in the fridge until ready to use.

Canned Tomato Sauce

1. Add the canned whole tomatoes, basil, garlic, olive oil, chili flakes, salt, and black pepper to a food processor.
2. Pulse until smooth. Taste and adjust seasoning if needed.
3. Transfer to a bowl and store in the fridge until ready to use.

Pizza Dough

1. Mix the yeast with the water in a bowl. In a separate bowl, mix the bread flour and semolina together.
2. Using a stand mixer, food processor, or your hands, add the olive oil and yeast mixture to the flour mixture until just combined.
3. Add the salt and continue mixing until the dough is well combined and smooth.
4. Lightly dust your work surface with flour and knead the dough until smooth and elastic.
5. Lightly oil a bowl with 1 tablespoon olive oil. Place the dough inside and turn it to coat in the oil.
6. Cover the bowl with plastic wrap and let the dough rest in the fridge for 2 hours.
7. After resting, divide the dough into four equal pieces. Place them back in the oiled bowl or an oiled dish, cover again with plastic wrap, and let rise in the fridge for 1–3 days.

Baking the Pizza

1. Preheat your oven about 40–60 minutes before baking. If you have a pizza stone, place it in the oven before preheating.
2. Dust the dough with semolina and shape it into a pizza by pressing your fingers in the middle to flatten, leaving the edges slightly thicker.
3. Spread your tomato sauce of choice evenly over the dough, avoiding the edges.
4. Sprinkle generously with grated cheese and add your favorite toppings.
5. Bake the pizza at 250°C (480°F) for 5–10 minutes until bubbly with golden, crispy edges.
6. Repeat for all pizzas.
7. Enjoy!