**RECIPE, MAKES FOUR 12INCH PIZZAS**

For the dough:

1 teaspoon active dry yeast
1 teaspoon sugar
¼ cup warm water

2 cups warm water
1 tablespoon sugar
1 tablespoon salt
¼ cup olive oil
5 cups bread flour, plus more as needed

Bloom the yeast in a stand mixer bowl with the teaspoon of sugar and ¼ cup water. When it’s frothy, add the rest of the ingredients and mix with the dough hook until a smooth ball comes together. It should be only slightly sticky; if it’s very sticky, add additional flour. Divide dough into four equal parts, roll each into a smooth ball and place in its own, welloiled bowl. Age in the refrigerator for at least 24 hours or up to a week.

For the sauce:

1 28ounce can whole San Marzano tomatoes
¼ cup olive oil
½ teaspoon sugar, or more to taste
1 teaspoon dried oregano
2 tablespoons tomato paste

Remove tomatoes from their canning liquid and discard the liquid. Squish or blend the tomatoes until smooth. Add remaining ingredients and mix until smooth. Makes enough for four pizzas.

For the cheese:

6 ounces wholemilk, lowmoisture mozzarella per pizza
Grated parmesan for dusting

Assembly:

Place pizza stone on middle rack and preheat oven on its maximum temperature for one hour. Use convection setting, if available. After preheating, stretch pizza dough and place on a welldusted peel (stoneground wholewheat flour works best). Top with sauce, dusting of parmesan, and then the mozzarella. Bake for 56 minutes. Rest on cooling rack before slicing.