Dough

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3 cups (16 ½ ounces) bread flour

2 teaspoons sugar

½ teaspoon instant or rapid-rise yeast

1 ⅓ cups ice water

1 tablespoon extra-virgin olive oil

1 ½ teaspoons salt

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Sauce and Toppings

1 (28-ounce) can whole peeled tomatoes, drained with juice

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reserved

1 tablespoon extra-virgin olive oil

2 garlic cloves, minced

1 teaspoon red wine vinegar

1 teaspoon dried oregano

½ teaspoon salt

¼ teaspoon pepper

1 ounce Parmesan cheese, grated fine (½ cup)

8 ounces whole-milk mozzarella cheese, shredded (2 cups)

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1. FOR THE DOUGH Pulse flour, sugar, and yeast in food

   processor until combined, about 5 pulses. With processor

   running, slowly add ice water and process until dough is

   just combined and no dry flour remains, about 10 seconds.

   Let dough rest for 10 minutes.

2. Add oil and salt to dough and process until dough forms

   satiny, sticky ball that clears sides of bowl, 30 to 60 seconds. Transfer dough to lightly oiled counter and knead by hand to form smooth, round ball, about 30 seconds. Place dough seam side down in lightly greased large bowl or container, cover tightly with plastic wrap, and refrigerate for at least 24 hours or up to 3 days.

3. FOR THE SAUCE AND TOPPINGS Process tomatoes, oil, garlic,

   vinegar, oregano, salt, and pepper in clean, dry work bowl

   until smooth, about 30 seconds. Transfer mixture to 2-

   cup liquid measuring cup and add reserved tomato juice

   until sauce measures 2 cups. Reserve 1 cup sauce; set aside remaining sauce for another use.

4. One hour before baking, adjust oven rack 4 inches

   from broiler element, set baking stone on rack, and heat

   oven to 500 degrees. Press down on dough to deflate.

   Transfer dough to clean counter, divide in half, and

   cover loosely with greased plastic. Pat 1 piece of dough

   (keep remaining piece covered) into 4-inch round. Working

   around circumference of dough, fold edges toward center

   until ball forms.

5. Flip ball seam side down and, using your cupped hands,

   drag in small circles on counter until dough feels taut and

   round and all seams are secured on underside. (If dough

   sticks to your hands, lightly dust top of dough with flour.)

   Repeat with remaining piece of dough. Space dough balls 3

   inches apart, cover loosely with greased plastic, and let rest

   for 1 hour.

6. Heat broiler for 10 minutes. Meanwhile, coat 1 dough

   ball generously with flour and place on well-floured

   counter. Using your fingertips, gently flatten into 8-inch

   round, leaving 1 inch of outer edge slightly thicker than

   center. Using your hands, gently stretch dough into 12-inch

   round, working along edge and giving disk quarter turns.

7. Transfer dough to well-floured pizza peel and stretch

   into 13-inch round. Using back of spoon or ladle, spread ½

   cup tomato sauce in even layer on surface of dough, leaving

   ¼-inch border around edge. Sprinkle ¼ cup Parmesan

   evenly over sauce, followed by 1 cup mozzarella.

8. Slide pizza carefully onto baking stone and return oven

to 500 degrees. Bake until crust is well browned and cheese

is bubbly and partially browned, 8 to 10 minutes, rotating

pizza halfway through baking. Transfer pizza to wire rack

and let cool for 5 minutes before slicing and serving.

Heat broiler for 10 minutes. Repeat with remaining dough,

sauce, and toppings, returning oven to 500 degrees when

pizza is placed on stone.