1 3/4 cups warm water (100 degrees F to 110 degrees F)
6 tablespoons extra-virgin olive oil, plus more for the bowl
1 28-ounce can whole peeled tomatoes (preferably San Marzano)
1 1/2 teaspoons kosher salt, plus more for sprinkling
12 ounces whole milk mozzarella, thinly sliced
4 Coat an 11-by-17-inch rimmed baking sheet with 3 tablespoons olive oil. Add the dough and stretch it to fit the baking sheet.
5. Brush the remaining 1 tablespoon olive oil over the top. Cover loosely with plastic wrap and let aside to rise until puffy, about 2 hours.
6. Meanwhile, position a rack in the upper third of the oven and preheat to 450 degrees F.
2. Bake for 20 minutes, or until brown. Remove the crust from the oven, sprinkle with sliced mozzarella, and 2 cups smashed tomatoes on top.