Servings: 6 to 8

FOR THE DOUGH: subheading: FOR THE DOUGH:
2 teaspoons instant or active dry yeast 2 teaspoons instant or active dry yeast
1 teaspoon granulated sugar 1 teaspoon granulated sugar
7 tablespoons/104 milliliters extra-virgin olive oil, plus more as needed 7 tablespoons/104 milliliters extra-virgin olive oil, plus more as needed
2¾ cups/390 grams bread flour 2¾ cups/390 grams bread flour
2 teaspoons fine sea salt, more for sprinkling 2 teaspoons fine sea salt, more for sprinkling
1 small red onion or 4 garlic cloves, thinly sliced (optional) 1 small red onion or 4 garlic cloves, thinly sliced (optional)
Dried oregano, red-pepper flakes or flaky salt (optional) Dried oregano, red-pepper flakes or flaky salt (optional)
8 ounces fresh mozzarella, torn into pieces (optional) 8 ounces fresh mozzarella, torn into pieces (optional)
½ cup fresh basil leaves or 2 cups arugula, for topping ½ cup fresh basil leaves or 2 cups arugula, for topping
FOR THE TOMATOES: subheading: FOR THE TOMATOES:
1 (14-ounce) can whole peeled plum tomatoes 1 (14-ounce) can whole peeled plum tomatoes
1½ tablespoons extra-virgin olive oil 1½ tablespoons extra-virgin olive oil
½ teaspoon fine sea salt ½ teaspoon fine sea salt

In the bowl of a stand mixer fitted with the paddle attachment, combine 1½ cups/354 grams lukewarm water with the yeast and the sugar. Let sit until foamy, about 5 minutes.
Add 3 tablespoons olive oil, then add flour and salt. Mix on medium-high speed for about 5 minutes, or until the dough is elastic and ropey. The dough will be very wet and sticky.
Grease a 13-by-18-inch sheet pan with a little oil, then line with parchment. Drizzle 4 more tablespoons oil in the pan. Scrape dough onto the pan but don’t spread it out. Leave it where it flops. Top the pan with another, overturned sheet pan to cover the dough without touching it. Let dough proof in a warm place until it spreads out in the pan and puffs slightly, about 1 hour.
Transfer the overturned sheet pan that was covering the dough to the oven (still overturned) to heat (if you have a pizza stone, you can use it instead). Turn oven to 450 degrees.
Oil your fingers, then gently pat and press the dough into an even layer to cover most of the bottom of the sheet pan, oiling your fingers as you go. Take your time with this: The dough is sticky. Let rise uncovered until dough fills the pan and puffs slightly, 35 to 45 minutes.
Meanwhile, prepare the tomatoes: Drain and coarsely chop them. Add them to a bowl and stir in the oil and salt.
Spread about ½ cup tomato mixture over dough in a thin layer. Sprinkle red onion or garlic over the pizza, if using. Drizzle lightly with oil and sprinkle with oregano, red-pepper flakes and flaky salt, if you like.
Place the pan onto the heated sheet pan in the oven. Bake pizza until lightly golden brown on top, 22 to 30 minutes.
Remove the pizza from the oven and sprinkle with mozzarella, if using. Return to the oven until the cheese has just melted, about 5 minutes. Top with torn basil leaves or arugula, and drizzle with olive oil before serving.

Couple of tweaks I have tried and liked:  Couple of tweaks I have tried and liked:
- substitute honey for sugar: 3/4 cup boiling water, 1 teaspoon honey, stir until fully mixed, 3/4 cup cold water, add yeast, let sit until foamy  - substitute honey for sugar: ¾ cup boiling water, 1 teaspoon honey, stir until fully mixed, ¾ cup cold water, add yeast, let sit until foamy
- add a little garlic powder or oregano or whatever seasoning you like (red pepper flakes?) into the dough in step 2 - cooks in and gives it some flavor  - add a little garlic powder or oregano or whatever seasoning you like (red pepper flakes?) into the dough in step 2 - cooks in and gives it some flavor
- if you have a little more time you can do a double knead/rise - do step 2 and leave in mixer for a couple of hours, then repeat the knead and then add to pan  - if you have a little more time you can do a double knead/rise - do step 2 and leave in mixer for a couple of hours, then repeat the knead and then add to pan
This was EXCELLENT! I made the dough in my bread machine, liquids in the bottom, then flour salt and instant yeast on top, proofed in my oven and since I have a pizza stone, left the dough in the bottom pan. I roasted some cherry tomatoes with garlic in a cast iron pan as the oven was heating and used those dotted around the dough for the main bake, also topped with thinly sliced mushrooms, red onion, crumbled hot Italian sausage and then topped with fresh mozzarella at the end and arugula.  This was EXCELLENT! I made the dough in my bread machine, liquids in the bottom, then flour salt and instant yeast on top, proofed in my oven and since I have a pizza stone, left the dough in the bottom pan. I roasted some cherry tomatoes with garlic in a cast iron pan as the oven was heating and used those dotted around the dough for the main bake, also topped with thinly sliced mushrooms, red onion, crumbled hot Italian sausage and then topped with fresh mozzarella at the end and arugula.
Wow, was this good. Cooked on the sheet pan (without parchment) on a heated pizza stone for about 30 minutes. It was beautifully crisp and chewy. More like a pizza crust than the softness/bounce of focaccia; good crunch. I topped it with what I had on hand - cherry tomatoes, garlic, leftover steamed broccoli, shredded asiago and fresh mozzarella. The possibilities are endless. Looking forward to adding a scrambled egg for breakfast pizza tomorrow.  Wow, was this good. Cooked on the sheet pan (without parchment) on a heated pizza stone for about 30 minutes. It was beautifully crisp and chewy. More like a pizza crust than the softness/bounce of focaccia; good crunch. I topped it with what I had on hand - cherry tomatoes, garlic, leftover steamed broccoli, shredded asiago and fresh mozzarella. The possibilities are endless. Looking forward to adding a scrambled egg for breakfast pizza tomorrow.
Sunny side up egg! Preheat a sheet pan to 425. Meanwhile lightly fry an egg until just set on the bottom enough for it to be able to slide in the pan. Place pizza slice on preheated pan for 4-5 mins. Gently slide egg onto slice and let cook for another minute or two. Top with torn basil, minced chives or any fresh herbs on hand (or omit...don't attempt dry versions). Enjoy with a knife and fork to break the yolk and soak it up with every bite....A method I learned in my pre-chef days in France.  Sunny side up egg! Preheat a sheet pan to 425. Meanwhile lightly fry an egg until just set on the bottom enough for it to be able to slide in the pan. Place pizza slice on preheated pan for 4 to 5 mins. Gently slide egg onto slice and let cook for another minute or two. Top with torn basil, minced chives or any fresh herbs on hand (or omit...don't attempt dry versions). Enjoy with a knife and fork to break the yolk and soak it up with every bite....A method I learned in my pre-chef days in France.