1 (28 ounce) cans
1 1/2 cups
mozzarella cheese, shredded
( 6 ounces)
( 15 ounces)
1 2/3 cups
water, room temperature
( 13 1/2 ounces)
1 1/4 teaspoons
1 1/2 teaspoons
1 1/4 teaspoons
extra virgin olive oil
- Place 28-ounce can of crushed tomatoes in fine-mesh strainer set over medium bowl.
- Let sit 30 minutes, stirring 3 times to allow juices to drain.
- Combine 3/4 cup tomato solids, 1 tablespoon olive oil, and 1/8 teaspoon table salt. (Save remaining solids and juice for another use.).
- Place towel or shelf liner beneath stand mixer to prevent wobbling.
- Mix flour, water, and table salt in bowl of stand mixer fitted with dough hook on low speed until no patches of dry flour remain, 3 to 4 minutes, occasionally scraping sides and bottom of bowl.
- Turn off mixer and let dough rest 20 minutes.
- Sprinkle yeast and sugar over dough.
- Knead on low speed until fully combined, 1 to 2 minutes, occasionally scraping sides and bottom of bowl.
- Increase mixer speed to high and knead until dough is glossy, smooth, and pulls away from sides of bowl, 6 to 10 minutes. (Dough will only pull away from sides while mixer is on. When mixer is off, dough will fall back to sides.).
- Using fingers, coat large bowl with 1 tablespoon oil, rubbing excess oil from fingers onto blade of rubber spatula.
- Using oiled spatula, transfer dough to bowl and pour 1 tablespoon oil over top.
- Flip dough over once so it is well coated with oil; cover tightly with plastic wrap.
- Let dough rise at room temperature until nearly tripled in volume and large bubbles have formed, 2 to 2-1/2 hours.
- One hour before baking pizza, adjust oven rack to middle position, place pizza stone on rack, and heat oven to 450 degrees Fahrenheit.
- Coat rimmed baking sheet with 2 tablespoons oil.
- Using rubber spatula, turn dough out onto baking sheet along with any oil in bowl.
- Using fingertips, press dough out toward edges of pan, taking care not to tear it. (Dough will not fit snugly into corners. If dough resists stretching, let it relax for 5 to 10 minutes before trying to stretch again.).
- Let dough rest in pan until slightly bubbly, 5 to 10 minutes.
- Using a dinner fork, poke surface of dough 30 to 40 times; sprinkle with kosher salt.
- Bake until spotty brown, 15 to 17 minutes, rotating baking sheet halfway through baking.
- Using metal spatula, remove pizza from oven, spread tomato mixture evenly over surface, and sprinkle with shredded mozzarella.
- Return pizza to oven and continue to bake until cheese begins to brown in spots, 5 to 10 minutes longer.