This New York classic is a cheese-first kind of slice.
- 2 tbsp. extra-virgin olive oil, plus more for bowl
- 2 tsp. active dry yeast
- 1½ c. lukewarm water
- 1 tsp. granulated sugar
- 4 c. (480 g.) all-purpose flour
- 2 tsp. kosher salt
- 1 (28-oz.) can whole peeled tomatoes
- 4 cloves garlic, finely chopped, divided
- 6 tbsp. extra-virgin olive oil, divided, plus more for pan
- 1½ tsp. kosher salt, plus more
- 16 oz. low-moisture mozzarella, shredded or thinly sliced
- ½ c. fresh basil leaves, finely chopped
- Grease a large bowl with oil. Place yeast in a small bowl. In another small bowl, stir water and granulated sugar until sugar dissolves, then sprinkle over yeast. Let sit until frothy, about 5 minutes.
- In the large bowl of a stand mixer fitted with the dough hook, combine flour, salt, and oil. Pour in yeast mixture, then beat on medium speed until well combined. Increase speed to medium-high and continue to beat until dough pulls away from sides of bowl and becomes smooth and elastic, about 8 minutes.
- Transfer dough to prepared bowl. Let rise until doubled in size, at least 1 hour and 30 minutes at room temperature or preferably up to 12 hours in the refrigerator.
- Let dough come to room temperature, at least 1 hour, if needed. Place a rack in lower third of oven; preheat to 500°.
- Drain tomatoes in a fine-mesh sieve set over a large bowl. Using your hands, crush tomatoes as finely as you can. Let sit in sieve to continue draining, about 2 minutes. Discard or reserve liquid for another use.
- Place tomatoes in bowl. Add half of garlic, 2 tablespoons oil, and 1½ teaspoons salt and mix to combine.
- Generously grease a baking sheet with oil. Gently punch down dough and transfer to prepared tray. Using your fingers and sides of your palms, gently stretch dough to fill whole tray. If dough springs back, cover with plastic wrap and let dough rest at room temperature 10 minutes. Top dough with cheese and dollop with sauce, leaving a ½" border on all sides.
- Bake pizza until cheese is bubbling and crust is deeply golden, 20 to 25 minutes.
- In a small bowl, mix basil and remaining garlic and 4 tablespoons oil; season with salt. Drizzle basil sauce over pizza.
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