In a large mixing bowl, crush the San Marzano tomatoes by hand (wear gloves). You want a rustic sauce with small chunks. Add 1 teaspoon of dried oregano, 1 tablespoon of sugar, and 3-4 minced garlic cloves. Adjust seasoning to taste. Set aside.
Sprinkle semolina on a pizza peel. Place your stretched pizza dough on the peel. Spread a layer of the homemade sauce over the dough. Add fresh grated Pecorino Romano cheese, sliced mozzarella, pepperoni, diced red Fresno chiles, and sprinkle white sesame seeds around the crust.
Slide the pizza into the preheated oven using the pizza peel. Turn on the rotating stone feature. Cook for 2-3 minutes or until the crust rises and turns golden brown. In the final minute, increase the heat to high to further brown the cheese and pepperoni. Adjust cooking time based on desired doneness. Turn off the rotating stone and remove the pizza using the peel. Allow it to cool for a few minutes.
Before slicing, garnish the pizza with more fresh grated Pecorino Romano cheese and torn fresh basil leaves. Slice and enjoy!
