Steps

1. In a large bowl, bloom the yeast by mixing the yeast, water, and 1 tsp sugar for a few minutes to check if the yeast is still alive.
2. Once bloomed, mix in the flour and 2 tsp salt until it forms a dough.
3. Knead the dough (by hand or machine) until you can stretch it out thin without it tearing. Add flour as needed, but try to keep the dough on the wetter side.
4. Once kneaded, split the dough into four equally large dough balls. Grease the dough balls up with olive oil and store in separate medium-sized bowls/tupperware containers (covered and in the fridge) for at least 24 hours and at most 1 week.
5. Once ready to cook, preheat a pizza stone in the oven for a full hour on your max setting.
6. For the sauce, fish out the whole tomatoes into a separate bowl and blend with an immersion blender (you can also crush the tomatoes by hand if you like the sauce a little chunky). The excess liquid in the can can be discarded, this would make the sauce taste bitter.
7. Into the sauce, stir in a glug of olive oil, 2 tbsp tomato paste, 1 tsp oregano, and a pinch of sugar (and maybe some fresh basil if you’re feeling adventurous).
8. Once the stone has been fully pre-heated, prepare your pizza station by setting out a plate with flour and liberally covering a pizza paddle with cornmeal.
9. Take out one of your dough balls and liberally coat with flour from your plate until the dough isn’t sticky anymore.
10. To stretch, begin by holding the dough up and spinning (to keep a circular shape), letting gravity do most of the work. For thinner crusts, push up from the center of the now-stretched out dough and turn, trying to avoid any tearing. IMPORTANT: Try to aim for having a thicker outer edge so that your crust has some meat on it.
11. Lay the dough on your cornmeal-covered paddle and shake to make sure it isn’t sticking.
12. Put all the toppings you're cooking with the pizza (sauce, cheese, etc...something like basil would be added after it's cooked) on and shake again to ensure no sticking.
13. Quickly slide the pizza from the paddle onto the stone and cook until it’s done to your likeness (anywhere between 10-15 minutes).
14. Once done, lay onto a cooling rack (this ensures a crisp bottom) and place any after-toppings you want (I recommend basil, gremolata, and/or arugula). Cool, cut, and serve.