Bakery-Style Pizza

1. Make dough: Combine warm water and yeast in a small bowl. Let stand until yeast softens and forms a creamy foam, about 5 minutes. Combine flour and salt together in the bowl of a stand mixer fitted with a dough hook attachment. Pour in yeast mixture. Knead dough until smooth, about 7 minutes.

2. Grease a large bowl lightly with olive oil. Form dough into a tight ball and place in the prepared bowl, turning to coat. Cover the bowl loosely with plastic wrap. Let rise until doubled in volume, about 30 minutes.

3. Meanwhile, make sauce: Mix crushed tomatoes and pizza sauce together in a medium bowl until well combined.

4. Grease a heavy-gauge rimmed 12x17-inch baking sheet generously with some olive oil.

5. Press dough into the prepared baking sheet. Prick dough all over with a fork. Arrange mozzarella cheese slices over dough; cover with 1 cup sauce. Sprinkle Pecorino Romano cheese on top. Drizzle remaining olive oil over pizza. Let rise in a warm area until puffy, about 1 hour.

6. Preheat the oven to 450 degrees F (230 degrees C).

7. Bake pizza on the center rack in the preheated oven until the edges are very dark brown, but the top is not burnt, 15 to 20 minutes. Cool in the pan for 5 minutes before slicing into squares.

Tips

You can prepare the dough in a food processor if preferred.

Look for crushed tomatoes with no added basil, purée, or citric acid.