Adapted from Ezra Poundcake
3 tbsp olive oil
3/4 cups water
1 1/2 cups (8 1/4 oz) bread flour
2 1/4 tsp rapid rise yeast
1 tsp sugar
3/4 tsp salt
1 28 oz can diced tomatoes
1 tbsp olive oil
2 minced garlic cloves
1 tsp dried oregano
1/4 tsp salt
8 oz mozzarella cheese
1/4 cup parmesan cheese
2 tablespoons fresh basil.
For the Dough: Measure 2 tablespoons olive oil onto a rimmed baking sheet (18″ by 13″), and use your fingers to coat the sheet with oil.
Measure water and remaining 1 tablespoon oil into a liquid measuring cup. Set aside.
Using a stand mixer fitted with a dough hook, mix the flour, yeast, sugar, and salt on low speed. With the mixer running, slowly add water mixture, and mix until dough comes together, about 1-2 minutes.
Increase speed to medium-low, and mix until dough is smooth and comes away from sides of bowl, about 8-10 minutes.
Place the dough on the oiled baking sheet, and turn to coat. Stretch dough to 10 by 6-inch rectangle. Cover with plastic wrap, and let rise in warm place until doubled in size, 1 to 1 1/2 hours. Stretch dough to corners of pan, cover loosely with plastic, and let rise in warm place until slightly puffed, about 45 minutes.
Adjust oven rack to lowest position, and heat oven to 500 degrees F.
For the Topping: Place tomatoes in colander, and drain really well, in a colander for about 10 minutes.
In a medium bowl, combine drained tomatoes, oil, garlic, oregano, and salt. Set aside.
In a second bowl, combine mozzarella and Parmesan. Set aside.
Sprinkle cheese mixture over the dough, leaving 1/2-inch border on all sides.
Top with tomato mixture, and drizzle with olive oil. Bake until well browned and bubbling, about 12 minutes.
Slide pizza onto a wire rack, sprinkle with basil, and let cool for 5-7 minutes. Serve.