Adapted by John from Saveur Magazine.
Makes 4 10" Pizzas
Pizza Dough
9 tablespoons olive oil
1 tablespoon active dry yeast
1 tablespoon sugar
1 teaspoon kosher salt
4 cups flour
In a bowl, combine 1 tablespoon oil, yeast, sugar, salt, and 2 cups of warm water; let sit until foamy, 10-12 minutes. Stir in flour to make a dough. Transfer dough to a floured surface; knead until smooth, 8-10 minutes. Quarter dough; roll each portion into a ball. Put balls on a floured baking sheet. Cover with plastic wrap; let sit in a warm place until soft and tripled in size, 2-3 hours.
Place a pizza stone on a rack in the oven. Heat oven to 500 degrees for 1 hour. Transfer 1 dough ball to a floured piece of parchment paper. Working from center, gently flatten dough with fingertips, leaving edges thicker than middle. Stretch dough to a 10" diameter. Spread with pizza sauce (see below) and desired toppings.
Pizza Sauce
In a food processor, add one can (28 oz) whole peeled tomatoes, 1 tablespoon olive oil, 1 teaspoon dried basil, 2 minced garlic cloves, and half a grated onion. Puree and season with salt and pepper.
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