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1
In a large bowl, mix the yeast with 1/2 cup of the warm water and the sugar and let stand until foamy, about 5 minutes.
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2
Add the remaining 1 1/2 cups of warm water, the 4 cups of flour and the kosher salt and stir until a soft dough forms.
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3
Turn the dough out onto a well-floured work surface and knead, adding flour as necessary until a silky, but soft dough forms.
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4
Use a pastry scraper to help knead the dough.
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5
Transfer the dough to a lightly oiled bowl and brush all over with olive oil.
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6
Cover the bowl with plastic wrap and refrigerate overnight or for up to 3 days.
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7
Transfer the dough to a lightly floured surface; punch down and divide into 4 pieces.
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8
Form each piece into a ball.
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9
Rub each ball with oil and transfer to a baking sheet.
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10
Cover the balls loosely with plastic wrap and let rise in a draft-free place for 1 hour.
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11
Meanwhile, set a pizza stone in the oven and preheat the oven to 500, allowing at least 45 minutes for the stone to heat.
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12
Pass the tomatoes through a food mill set over a medium bowl or pulse them in a food processor until coarsely chopped.
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13
Stir in the oregano and 1 tablespoon of the olive oil and season generously with salt and pepper.
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14
On a lightly floured surface, stretch one ball of dough into a 13-inch round; transfer to a floured pizza peel, adding flour where the dough sticks.
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15
Spread 1/4 cup of the tomato sauce over the dough to within 1 inch of the edge.
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16
Spread one-fourth of the cheese over the pizza and drizzle with 1 tablespoon of oil.
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17
Season with sea salt and pepper and slide the pizza onto the stone.
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18
Bake until the bottom is charred and the cheese is melted, about 8 minutes.
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19
Scatter one-fourth of the basil on top and let stand for 3 minutes before serving.
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20
Repeat with the remaining dough and toppings.
