Grandma Pizza

1. Stage

Grease a large bowl with oil. Place yeast in a small bowl. In another small bowl, stir water and granulated sugar until sugar dissolves, then sprinkle over yeast. Let sit until frothy, about 5 minutes.

2. Stage

In the large bowl of a stand mixer fitted with the dough hook, combine flour, salt, and oil. Pour in yeast mixture, then beat on medium speed until well combined. Increase speed to medium-high and continue to beat until dough pulls away from sides of bowl and becomes smooth and elastic, about 8 minutes.

3. Stage

Transfer dough to prepared bowl. Let rise until doubled in size, at least 1 hour and 30 minutes at room temperature or preferably up to 12 hours in the refrigerator.

4. Stage

Let dough come to room temperature, at least 1 hour, if needed. Place a rack in lower third of oven; preheat to 500°.

5. Stage

Drain tomatoes in a fine-mesh sieve set over a large bowl. Using your hands, crush tomatoes as finely as you can. Let sit in sieve to continue draining, about 2 minutes. Discard or reserve liquid for another use.

6. Stage

Place tomatoes in bowl. Add half of garlic, 2 tablespoons oil, and 1 1/2 teaspoons salt and mix to combine.

7. Stage

Generously grease a baking sheet with oil. Gently punch down dough and transfer to prepared tray. Using your fingers and sides of your palms, gently stretch dough to fill whole tray. If dough springs back, cover with plastic wrap and let dough rest at room temperature 10 minutes. Top dough with cheese and dollop with sauce, leaving a 1/2" border on all sides.

8. Stage

Bake pizza until cheese is bubbling and crust is deeply golden, 20 to 25 minutes.

9. Stage

In a small bowl, mix basil and remaining garlic and 4 tablespoons oil; season with salt. Drizzle basil sauce over pizza.