Ingredients

• For the dough
• 1 teaspoon yeast
• 2 teaspoons sugar
• 1/4 cup warm water
• 2 cups warm water
• 1 tablespoon sugar
• 1 tablespoon salt
• 1/4 cup olive oil
• 5 cups bread flour
• For the sauce
• 1 can (28 ounces) whole plum tomatoes
• Pinch of sugar
• Glug of olive oil
• Dried oregano
• 2-3 tablespoons tomato paste
• Toppings
• 6 sticks of whole milk low moisture mozzarella (or 6 ounces grated)
• Parmesan or pecorino cheese