Start by combining the yeast or sourdough starter in 1/3rd of the water. Add flour, durum wheat semolina and salt.

Work the dough for about 10-15 minutes, slowly adding the remaining water.

Continue working on the dough. It may feel sticky, but keep kneading it. Allow the dough to rest for a bit, then do 3 rounds of stretch and folds, once every 20 minutes, as shown in this video.

Once the dough is ready, transfer it to a large bowl, cover it and refrigerate it overnight. The next day, get it out and let it come to room temperature.

Meanwhile, slice the tomatoes about 1/4 inch in thickness, and roughly chop the garlic. Transfer them to a colander and add the basil and season with some salt. Let this rest to drain out the water.

Split the dough into 10 small rounds and let it rise for 90 minutes to 2 hours.

Roll out and stretch the dough onto a greased pan or bowl. Add the tomatoes, garlic and basil into the center, along with some extra virgin olive oil.

Pull the sides of the dough inwards, bringing them towards the center. Brush some extra virgin olive oil around the edges too. Bake at 200°C for 30-40 minutes.