Cheese pizza on a baking sheet

Ingredients:

Dough

• 1.5 tsp active dry yeast
• 1.5 cups of warm water (about 40°C)
• 2 cups of bread flour
• 1 and 3/4 cups of premium flour + extra for working with the dough
• 2 teaspoons of sugar
• 2 teaspoons coarse salt
• 2 tbsp extra-virgin olive oil + extra for greasing the baking sheet

Pizza sauce

• 1 can (425 g) of canned crushed tomatoes
• 1 small clove of garlic, grated
• 1 teaspoon extra-virgin olive oil
• 1/4 teaspoon dried oregano
• A pinch of sugar + more as needed
• Coarse salt and freshly ground black pepper

Pizza

• 1/4 tbsp. grated parmesan
• 2 cups freshly grated low-moisture mozzarella
• 100 g fresh mozzarella, torn

Preparation:

1. DoughIn a small bowl, sprinkle the yeast over warm water. Let stand until lightly foamy, 5-10 minutes.
2. Meanwhile, combine the bread and all-purpose flours, sugar, and salt in a large bowl and make a well in the center. Pour the yeast mixture into the well and add the olive oil. Mix with a wooden spoon until a rough dough forms.
3. Turn the dough out onto a lightly floured work surface, dust with flour and knead, adding flour as needed, until the dough is very smooth and elastic but still slightly sticky, 3 to 5 minutes.
4. Transfer the dough to a 27.5 x 42.5 cm (10 x 17 in) baking sheet greased with 3 tablespoons of olive oil, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1.5 hours.
5. Prepare pizza sauceIn a medium bowl, combine the tomatoes, garlic, olive oil, dried oregano, sugar, and a pinch each of salt and black pepper; add more salt and sugar to taste, if needed. Yield: about 1 1/2 cups.
6. Pizza: Preheat oven to 230°C, turn on convection.
   
   Place a pizza stone or inverted baking sheet on a rack in the lower third of the oven. Gently stretch and press the dough to cover the pan as much as possible. Let rest for 30 minutes, then gently press and stretch the dough again, if necessary, to cover the pan. Top with pizza sauce and sprinkle with Parmesan, grated mozzarella, and torn mozzarella.
7. Place the baking sheet on the hot stone and bake the pizza until golden brown, about 20 minutes. Let cool slightly, then transfer to a cutting board.