Fit a food processor with a metal blade. Pulse the flour, sugar, and yeast until combined. Process on low while you slowly pour in the water through the feed tube. Continue to process until the dough comes together, about 5-10 seconds. Let the dough rest for 10 minutes.
Add oil and salt to the food processor and process for 1 minute.
Shape dough into a smooth ball and transfer the dough to a bowl lightly sprayed with nonstick cooking spray. Cover with plastic wrap and chill in the refrigerator for 24 hours and up to 3 days.
MAKE THE SAUCE:
Drain tomatoes in a fine-mesh strainer and place drained tomatoes into a blender, discarding drained liquid. Add the remaining ingredients and blend on high until completely combined about 30 seconds.
BAKE THE PIZZA:
An hour before you bake the pizza, move the oven rack to the second-highest position, put a pizza stone on the rack, and preheat the oven to 500 degrees F.
Take the dough out of the fridge and divide it in half. Shape each half into a smooth ball and place each on a lightly greased baking sheet. Cover the dough balls loosely with greased plastic wrap. Let the dough stand for 1 hour.
Flour countertop and one of the dough balls. Using your hands, flatten the dough ball into an 8-inch disk, and leave a 1-inch outer edge that is slightly thicker. Gently stretch the dough into a 12-inch circle. Move dough to a well
Cover a pizza peel with 1 ½ Tablespoon of semolina flour and transfer the dough to the pizza peel. Stretch the dough to a 13-inch circle.
Spread ½ cup of pizza sauce over the dough, leaving a ½-inch border around the edges.
Distribute ¼ cup Parmesan cheese evenly over sauce, and then with 1 cup of shredded mozzarella.
Open the oven door, and quickly shake the pizza onto the hot stone. Cook until the pizza is beginning to brown and the cheese is bubbly about 10-12 minutes. Remove pizza and let it cool for 5 minutes before slicing. Repeat with the remaining dough, ½ cup sauce, cheese, and semolina flour.