Homemade pizza margherita

pizza dough
400 g good-quality Tipo 00 flour, plus extra for dusting
75 g fine semolina
12 large free-range eggs
2 tablespoons extra virgin olive oil
Tomato sauce
4 cloves garlic, peeled and finely sliced
1 bunch fresh basil, leaves picked and torn
3 x 400 g good-quality tinned plum tomatoes
sea salt
freshly ground black pepper
olive oil
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you put the tomato sause on top of the pizza, cover with fresh mozzarella, basil and pesto