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1
To make the tomato sauce, heat the olive oil in a saucepan over medium heat.
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2
Add the onion and garlic and cook, stirring occasionally, until tender and aromatic, 3 to 5 minutes.
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3
Add the tomatoes, basil, and oregano and continue cooking until slightly thickened and aromatic, about 20 minutes.
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4
Set aside to cool, then puree the sauce with an immersion blender or in a food processor.
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5
Refrigerate until it is needed.
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6
To make the dough, combine the flour and salt in a bowl and stir to mix.
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7
Make a well in the center, pour the warm water into the well and sprinkle the yeast over.
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8
Set aside until the yeast is frothy, about 5 minutes.
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9
Stir the dough for a few moments with a wooden spoon, drawing in the flour from the edges, then drizzle the olive oil over.
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10
Continue to stir the dough until it begins to come together in a ball.
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11
Transfer it to a lightly floured work surface and knead the dough until it becomes smooth and satiny, about 10 minutes, adding a bit more flour if needed.
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12
Put the dough in a lightly oiled bowl (it could be the same bowl in which you mixed the dough) and turn it to evenly but lightly coat with oil.
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13
Cover the bowl with a clean kitchen towel and set aside in a warm place until the dough has doubled in bulk, about 1 hour.
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14
Preheat the oven to 375F.
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15
Line 2 baking sheets with silicone baking mats or parchment paper.
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16
Set 2 oven racks on the centermost levels.
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17
Turn the risen dough out onto a lightly floured work surface and punch it down.
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18
Using your palms, press the dough out into a rectangle to get things started, then use a rolling pin to roll the dough to a rectangle about 10 inches by 20 inches.
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19
The gluten developed in the dough will resist rolling and spring back at times.
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20
If this becomes troublesome, let the dough sit to relax for a few minutes, then continue rolling.
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21
Cut the dough, preferably using a rolling-blade pizza cutter, into 2 12-inch squares.
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22
Transfer the squares to the baking sheets, with about 1 inch between them.
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23
Spread a thin smear of tomato sauce over the squares and top with the pepperoni, a mushroom slice or two, and/or olive slices, finishing with a sprinkling of mozzarella and a few pieces of onion.
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24
Bake until the dough is lightly browned and the cheese is melted, 15 to 17 minutes, switching the sheets halfway through for even cooking.
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25
Transfer the pizzas to a platter for serving, setting it on a warming tray to keep warm, if you wish.
