1Combine the flour, semolina, salt and yeast in the bowl of a stand mixer. Add the water and oil. Using the dough hook, knead on low speed for 10 minutes until the dough is smooth and elastic.
2Cover the bowl with plastic wrap and let the dough proof in a warm place for 2 hours until doubled in size.
3Meanwhile, to make pizza sauce, process the tomatoes in a food processor or blender until smooth. Heat the oil in a small saucepan over low heat. Add the garlic and cook, stirring, for 30 seconds or until fragrant. Stir in the tomatoes, oregano, salt and pepper flakes and bring to a simmer. Simmer for 45 minutes, stirring occasionally, until the sauce is thick. Cool. Reserve 1 1/3 cups) of the sauce for this recipe. Transfer the remaining sauce to an airtight container. Store in the refrigerator for up to 1 week or freeze for up to 3 months.
4Once the dough has finished proofing, turn it onto a lightly floured countertop and divide evenly into four pieces. Shape each piece into a smooth ball and place 4-inch apart on a lightly oiled baking sheet. Drizzle a little extra oil over each ball and spread to coat the dough. Cover with plastic wrap and proof in a warm place for a further 30 minutes.
5About 15 minutes before the dough is finished proofing, select the THIN & CRISPY setting and preheat the oven (preheat can take up to 14 minutes).
6Sprinkle a clean countertop with a small amount of semolina mix. Using a rolling pin, roll out one portion of the dough into a 9 ¾-inch round. NOTE: To make the semolina mix, combine equal quantities of semolina and all-purpose flour. Store in an airtight container in the pantry.
7Carefully transfer the dough onto the pizza peel, gently shaking off any excess semolina mix.
8For the topping, spread one-quarter of the reserved pizza sauce over the pizza base. Sprinkle with one-quarter of mozzarella, mushrooms, pepperoni, ham and onion.
9Transfer the pizza to the oven and cook for 7 minutes or until the crust is crisp and golden.
10Slide the pizza peel under the pizza, remove it from the oven and transfer to a cutting board. Sprinkle with basil leaves, slice and serve. Repeat with the remaining dough, reserved pizza sauce and toppings.