Sift semolina flour, type '00' flour, sugar, and salt into a large bowl and mix well.
Combine yeast with a small amount of tepid water to create a paste in a jug.
Add the yeast paste to the dry ingredients and gradually stir in the remaining 650ml water to form a soft dough.
Knead the dough on a floured surface for 5-10 minutes until smooth and let prove in a warm room for 1.5 hours.
Knock back the doubled dough by punching it slightly and divide it into four equal balls.
Place dough balls on a greased tray, cover with cling film, and prove for four hours or overnight in the fridge.
Preheat the oven to its highest setting with a pizza stone or heavy tray inside.
Roll a dough ball to 0.5cm thickness and transfer it onto an upturned floured baking tray.
Blend canned tomatoes in a food processor and spread the puree over the pizza base.
Top the pizza with crumbled sheep's cheese, 'nduja, basil leaves, and a drizzle of peanut oil.
Slide the pizza onto the hot stone and bake for 5-8 minutes until the cheese melts and crust is cooked.
Repeat the assembly and baking process with the remaining dough balls and serve immediately.