Sicilian Pizza

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4 cups all-purpose flour, plus more for dusting
2 teaspoons sugar
2 teaspoons kosher salt
1 teaspoon instant yeast

For the dough:


1 3/4 cups warm water (100 degrees F to 110 degrees F)
6 tablespoons extra-virgin olive oil, plus more for the bowl

For the toppings:

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


1. In a medium bowl, combine the flour, sugar, salt, and yeast. In a large mixing basin, pour the warm water, then add the flour mixture and whisk until well incorporated.

2. Stir in 2 tablespoons olive oil to make a very sticky dough.

3. Turn out onto a lightly floured surface and knead, dusting with more flour as needed, until the dough comes together and no longer sticks to your fingers, about 2 minutes.

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.

Steps to Make Sauce

1. Combine the tomatoes and their juices and the salt in a medium bowl and crush well with your hands or a potato masher.

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.