Mix the yeast, salt, sugar, and olive oil with the water in a 5 qt bowl, or a lidded (not airtight) food container.
Mix in the flour without kneading, using a spoon, a 14 cup capacity food processor with dough attachment or a heavy duty stand mixer with a dough hook. If you’re not using a machine, you may need to use wet hands to incorporate the last bit of the flour.
Cover (not airtight) and allow to rest at room temperature until dough rises and collapses (or flattens on top), approximately 2 hours.
The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 12 days to 2 weeks.
FOR THE SAUCE: Process all ingredients in food processor until smooth, about 30 seconds. (Only if using whole peeled tomatoes) Otherwise you can just mix all ingredients together with a whisk. Transfer to medium bowl or container – cover and refrigerate until ready to use.
TO PREPARE PIZZA:
Twenty to thirty minutes before baking time, preheat the oven with a baking stone at 500 to 550 degrees F. Middle placement in the oven seems to work best for me.
Prepare and measure all the toppings in advance.
Prepare your pizza peel with a bit of flour and cornmeal or better yet, use parchment paper sprinkled with a bit of flour and cornmeal.
Dust the surface of the refrigerated dough with flour and cut off a 1 pound of grapefruit size piece of dough. Dust the piece with more flour and quickly shape it into a ball. Place ball of dough onto prepared parchment and start pressing dough from the middle, pressing outward until desired size circle is achieved. 1/8″ is best. I like to hold the dough up in front of me and turning the dough clockwise, grabbing and pulling gently on the edges of the dough as you work around the circle.
(If the dough springs back and is hard to work with, you may need to let it rest for a few minutes)
Place prepared pizza dough either on a pizza peel that has been sprinkled with cornmeal for easier removal or better yet, place your pizza dough that was pressed out of top of parchment paper on top of an inverted cookie sheet. (see picture tutorial on justgetoffyourbuttandbake.com)
Distribute the tomatoes or tomato sauce over the surface of the dough. Scatter the mozzarella then remaining topping over the crust.
PAR-BAKE FOR A CRISPIER, CHEWY CRUST:
Par-bake just the pizza crust for 1 to 2 minutes before adding sauce & toppings. You can easily slide the parchment paper& pizza from the cookie sheet onto the hot pizza stone. Don’t let it brown. Just let it bubble up and set the crust slightly then slide the parchment from the stone back to the top of the inverted cookie sheet to add sauce and toppings.
Slide the pizza back onto the stone to continue baking. Check for doneness in 8 to 10 minutes. Turn the pizza around in the oven if one side is browning a little faster than the other. The Par-baked pizza bakes a little faster. Every oven is different, so adjust baking time until the top and bottom of the crust if golden brown or to your liking.
Remove pizza stone from the oven and use a pizza wheel to cut. Be careful as the stone stays HOT!
Very important step:
Preheat Pizza stone for 20 to 30 minutes at 500 to 550 degrees prior to baking pizza