1 28 oz can whole tomatoes, crushed in the food processor
⅓ cup olive oil, plus 1 Tbsp olive oil
4 garlic cloves sliced
1 Tbsp Dried Oregano
1 tsp crushed red pepper (more if you like heat or don't use if you don't like heat)
1 pound buffalo mozzarella cheese, sliced thin
Grated Romano or Parmesan Cheese if desired
Pepperoni Slices if Desired
Instructions
Place the yeast and water in a bowl and allow it to sit for 5 minutes.
Place the yeast mix in the food processor and add 1½ cups of the flour, the 1 Tbsp olive oil and salt and mix.
Add the rest of the flour and mix, dough will feel a little sticky.
Dust the work surface with flour and kneed the dough for 3-5 minutes. Add more flour if it is sticky.
Place the dough in an oiled bowl and cover with a damp cloth for 1 hour.
Cut the dough into 4 pieces, form into 4 balls and place on an oiled cookie sheet for 15 minutes.
Preheat oven to 500 degrees
Meanwhile, heat a pan and add the remaining olive oil, oregano, crushed red pepper and salt and pepper to taste. As soon as you can smell the garlic and it gets a little color, add the tomatoes. Taste and season again if necessary. Allow the sauce to simmer for 15 minutes.
Roll the dough out the shape and size of a sheet pan. Place the dough on an oiled sheet pan. Put the dough in the oven for 5 minutes just until you see a little color on it. This will crisp the dough so that you don't have a soggy mess.
Add ¼ of the sauce to the pizza, sprinkle with parmesan/romano (I like both), place the mozzarella on the pizza and tnen place the pepperoni slices if using.
Bake for 10-15 minutes until the cheese is bubbly and starts to turn a little golden (the time will really depend on your oven). Slice and enjoy!
Recipe by Cook Eat Run at https://cookeatrun.com/2013/11/10/best-thin-crust-pizza-evah/