Instructions

1. Stir together yeast and 1 ¾ warm water in the bowl of the stand mixer. Let stand until yeast starts to form, about 10 minutes
2. Mix in 2 tablespoons oil, then salt, and 2 cups of flour. Attach dough hook and mix until just combined. Scrape down sides of bowl. Add another 2 cups flour, 1 cup at a time, mixing until incorporated and a shaggy dough forms, about 3 minutes
3. Increase speed to medium and mix until dough is soft and elastic and starts to pull away from sides of bowl, 5 - 6 minutes. Place dough in lightly oiled bowl and cover with plastic. Chill at least 24 hours
4. Mix or pulse all sauce ingredients until mostly smooth. Season with salt and pepper
5. Place a rack in lower third of oven and preheat to 525 or as high as oven will go
6. Put ½ olive oil in half sheet pan. Stretch out dough on pan, cover with plastic, and let rest in warm spot
7. Once dough has risen, top with mozzorella, and dot pie with tomatoe sauce, sprinkle with flaky salt.
8. Bake pie until golden brown and crisp on bottom and sides, 20 - 30 minutes