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1
MAKE THE CRUST:
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2
Grease a rimmed baking sheet with 1 or 2 tablespoons of the oil.
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3
Mix the water and 1 tablespoon of oil in a liquid measuring cup.
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4
Using a stand mixer with the dough hook mix flour, yeast, sugar, and salt on low speed.
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5
With the mixer running, slowly add water mixture and mix until dough comes together, about 1 minute.
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6
Increase speed to setting 2 or 3 and knead until dough is smooth and comes away from sides of bowl, about 8 minutes.
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7
Transfer dough to greased baking sheet and turn to coat.
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8
Stretch the dough to a large rectangle.
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9
Cover with plastic wrap and let rise in warm place until doubled in size, about 1 hour.
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10
Stretch dough to corners of pan, cover loosely with plastic, and let rise in warm place until slightly puffed, about 45 minutes.
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11
Position oven rack to lowest setting and preheat oven to 500 degrees F. If you have a pizza stone place it on the rack.
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12
TOPPING
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13
While the dough is rising, drain the tomatoes in a colander over the sink.
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14
Combine the tomatoes, oil, garlic, oregano, and salt in bowl.
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15
Mix the mozzarella and Parmesan in second bowl.
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16
Sprinkle the cheeses over dough, leaving a half inch border around edges.
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17
Top with tomato mixture and bake until well browned and bubbling, about 15 minutes.
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18
Slide pizza onto wire rack, sprinkle with basil, and let cool for 5 minutes before serving.
