- 1 (28-ounce) can whole peeled tomatoes
- 3/4 teaspoon sea salt
- 8 ounces pizza dough, room temperature (packaged or homemade; recipe for homemade follows)
- All-purpose flour (for surface)
- 1 ½ cups mozzarella, shredded
- 1 teaspoon Tuscan Herb Fused Olive Oil
- Crushed red pepper flakes (for serving; optional)
- 2 cups flour
- 1 tsp yeast
- 1 tsp salt
- ¾ cup warm water
- Place a rack in lowest position of oven. Set 2 stacked, inverted baking sheets on rack. Preheat oven to 500*F for at least 1 hour.
- Drain tomatoes in a colander. Crush into small pieces, drain again, and transfer to medium bowl. Stir in salt; set aside.
- Roll out dough to a 14” circle on lightly floured parchment paper. Make sure dough is evenly thin from center to edge; if dough pulls back when rolling, cover with plastic wrap and wait 5 minutes.
- Transfer parchment with dough to a large cutting board or inverted baking sheet. Sprinkle with 1 ¼ cups cheese. Top with tomatoes. Sprinkle with remaining ¼ cup cheese.
- Carefully slide parchment with pizza onto hot baking sheets in oven. Bake pizza until crust is deep golden brown, 10-12 minutes.
- Transfer pizza to a cutting board and let cool 2 minutes. Drizzle with Tuscan Herb Fused Olive Oil and cut into wedges. Serve with red pepper flakes, if desired.
- Pulse yeast, salt, and flour in food processor until combined. With motor running, add ¾ cup hot water and process until a ball forms, about 30 seconds.
- Turn dough onto a lightly floured surface. Dough should stick slightly to the counter. If dough is too dry, add more warm water by the teaspoonful until tacky. Knead until dough becomes smooth and elastic, about 5 minutes. Divide into 2 balls (each will make a 12-14” pizza).
- Transfer balls to separate large resealable containers or plastic bags. Chill at least overnight and up to 2 days. Dough can be plastic-wrapped and kept frozen for up to 3 months.