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1
Make the dough Grease a large bowl with olive oil.
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2
In a small bowl, whisk the water with the yeast and let stand until foamy, about 5 minutes.
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3
In another large bowl, whisk the flour with a large pinch of salt.
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4
Make a well in the center of the flour and pour in the yeast mixture and the 1 1/2 tablespoons of olive oil.
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5
Stir with a fork until the dough just starts to come together.
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6
Turn the dough out onto a generously floured work surface and knead until very smooth, about 5 minutes.
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7
Transfer the dough to the greased bowl, cover with plastic wrap and let rise in a warm place until doubled in bulk, about 1 hour.
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8
Meanwhile, make the sauce In a large saucepan, heat the olive oil.
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9
Add the onion and garlic and cook over moderate heat, stirring occasionally, until just softened, about 4 minutes.
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10
Add the diced tomatoes, tomato puree, crushed red pepper, sugar and basil and bring to a boil.
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11
Simmer over moderately low heat, stirring occasionally, until thickened and reduced to 2 cups, about 18 minutes.
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12
Season the sauce with salt and black pepper.
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13
Make the pizzas Preheat the oven to 450 for at least 30 minutes.
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14
Grease a large rimmed baking sheet.
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15
Cut the pizza dough into 2 pieces.
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16
On a lightly floured work surface, roll or stretch out 1 piece of the dough to a 12-inch round; transfer to the prepared baking sheet.
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17
Spread half of the sauce over the dough and top with half of the cheese, salami, zucchini and tomatoes.
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18
Season with salt and pepper.
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19
Bake the pizza for 15 to 18 minutes, until the crust is browned.
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20
Garnish with dried oregano and a drizzle of olive oil.
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21
Repeat with the remaining dough and toppings.
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22
Serve hot.
