Tomato Pizza

For Pizza Crust

In a large bowl, mix yeast with warm water, 1 teaspoon flour and sugar and let stand until foamy (approximately 5 minutes). Add the salt and flour and stir until a soft dough forms. Turn the dough out onto a lightly floured work surface and knead, adding flour if necessary until dough is soft and silky. Use a pastry scraper to knead the dough.

Place dough in a lightly oiled bowl and cover with plastic wrap. Refrigerate overnight. About 30 minutes before baking, punch down, knead for two minutes and then form into a ball and rub with olive oil. Cover lightly with plastic wrap and let rise for 30 minutes.

Preheat oven to 500º F. Position rack as low in the oven as possible.

Roll out dough on a lightly floured work surface as thin as possible to a 16-inch round. Spread and stretch dough over pan or stone, rolling edges to form a rim. Let rest 10 to 15 minutes.

For Topping

Pulse tomatoes in a food processor until coarsely chopped or pass tomatoes through a food mill. Stir in oregano, garlic, 1 tablespoon olive oil and tomato paste. Spread tomato mixture over the dough to within 1-inch of the edge. Arrange mozzarella slices over the top of the pizza and drizzle with remaining 1 tablespoon of olive oil. Season with salt and pepper; to taste.

Bake about 8 to 10 minutes or until the crust bottom is crisp and golden brown and the cheese is melted.