1 tablespoon plus 1 teaspoon extra-virgin olive oil
For sauce:
3 garlic cloves
1 (28-ounce) can whole peeled tomatoes, drained
1 tablespoon Italian seasoning
1 teaspoon sea salt
½ teaspoon cane sugar
Freshly ground black pepper
Suggested toppings:
1½ cups grated cheese of choice
½ cup sliced vegetables of choice
½ cup sliced meat of choice
½ cup fresh herbs of choice (chopped or whole, depending on the herb and preference)
1 teaspoon sea salt
Red pepper flakes
Extra-virgin olive oil, for drizzling
Directions
In a small bowl, stir together the water, sugar, and the yeast. Set aside for 5 minutes, until the yeast is foamy.
In the bowl of a stand mixer fitted with a dough hook, place the flour and salt. Mix on medium speed until combined. Add the yeast mixture and 1 tablespoon of the olive oil. Mix on medium speed until the dough forms into a ball around the hook, 5 to 6 minutes. If the dough is too dry to form a ball, add water ½ tablespoon at a time until the mixture comes together. If the dough is too sticky, add a little more flour.
Turn the dough out onto a lightly floured surface and gently knead into a smooth ball.
Brush a large bowl with the remaining 1 teaspoon of olive oil and place the dough inside. Cover with plastic wrap and set aside to rise until the dough has doubled in size, about 1 hour.
Turn the dough out onto a floured surface. Stretch to fit a 14-inch pizza pan or similar.
Top and bake according to your pizza preference, typically 10 to 13 minutes in a 500°F oven, or until the crust is browned.
