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1
For the crust: Make one day prior to baking. Combine warm water, sugar, and yeast in a small bowl.
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2
Stir until combined.
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3
Let mixture sit for 5 minutes, until foam begins to build on surface.
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4
In a large bowl sift flour and salt and make a deep depression in the center of the mixture.
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5
Add oil and yeast-water mixture to the depression and combine using a fork until you can use your hands.
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6
Dust a clean flat surface with flour and kneed the dough until the dough has a smooth consistent texture. This should take about 1 minutes.
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7
Rub a light coating of oil on dough and put in air-tight container and store in warm place for 2 hours, until it doubles in size.
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8
Punch down dough, put back in air-tight container and store in refrigerator for 24 hours. (if you do not have that time you can use the dough now).
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9
When ready to use roll out to 18 inches.
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10
Place dough on pan and make a ring around the edge with string cheese.
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11
Moisten the outering with water and fold over the dough to cover cheese and score the center of dough with a fork.
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12
Finally, lightly brush the dough with olive oil.
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13
For the sauce: Combine tomato sauce, water, sugar, lemon juice, and spices in a sauce pan over medium heat.
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14
Once it starts to bubble, drop heat down and simmer for 30-60 minutes until desired thickness is reached (this makes sauce for two pies).
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15
Assembly: Heat oven to 475u00b0F.
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16
Spread 1 cup of pizza sauce to the edges of the pizza crust.
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17
Add 1 1/2 cups of shredded cheese and toppings.
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18
Bake for 12 to 16 minutes.
