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1
Set a fine-mesh sieve over a large bowl.
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2
Peel the tomatoes if necessary and remove the green cores.
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3
Use your hands to completely crush the tomatoes over the sieve, then let the crushed tomatoes stand in the sieve for 1 hour to drain the juices; reserve the juices for another use.
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4
Put a pizza stone on the lowest oven rack.
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5
Preheat the oven to 500F.
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6
Let the stone get very, very hot.
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7
Transfer the crushed tomatoes to a bowl and stir in 1 teaspoon oil and 1/4 teaspoon salt.
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8
Sprinkle a baking sheet with semolina flour.
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9
Pick up a dough ball with your fingers and gently pinch the edges of the ball while rotating it so that the dough stretches into a round.
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10
Drape the round over your knuckles and continue turning and stretching until the center is so thin its almost translucent.
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11
The dough should be 9 inches in diameter.
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12
Gently place on the prepared sheet.
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13
Unless you have a very large pizza stone, you can probably make only 1 or 2 pizzas at a time.
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14
Keep the other dough rounds covered with plastic wrap until ready to use.
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15
Spread a quarter of the tomato sauce over the dough, leaving a 1/2-inch rim.
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16
Dollop a quarter of the ricotta evenly on the sauce, scatter a quarter of the pecorino and a quarter of the sausage pieces over the dough, then top with a quarter of the kale.
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17
Drizzle with oil, season with salt, and slide the pizza onto the hot stone.
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18
Bake until the crust is browned and crisp, the sausage is cooked through, and the kale is wilted, about 15 minutes.
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19
Grind pepper all over the pizza.
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20
Repeat with the remaining ingredients, serving each pizza hot as it comes out of the oven.
