Margherita Pizza

Adapted from NYT Cooking recipes - Roberta's Pizza Dough and Margherita Pizza

Dough
10.6 oz hot-from-the-tap water
1.5 tsp extra virgin olive oil
1 1/8 tsp yeast
16.2 oz flour
1.5 tsp salt

Sauce
1 15-oz can whole or diced tomatoes, well drained
extra virgin olive oil
kosher salt

Toppings
At least 1/2 lb mozzarella, to taste (fresh, whole mozzarella -- diced -- is better, but shredded is ok as long as it's not non-fat)
10 large basil leaves, chiffonade

Directions
In the large bowl of a stand mixer with dough hooks, add water, oil, and yeast.
Cover with a towel or plastic wrap, or place in an enclosed area (e.g., microwave oven) for 10 minutes until yeast begins to foam.
Once yeast has foamed, add flour and salt, and mix with dough hooks for 3 minutes, until fully mixed.
Let sit for 15 minutes, then mix again for 3 more minutes.
Remove ball of dough and place on a well-floured surface. Divide in two, shape into balls, cover with a floured towel, and let rise for 4-6 hours.
About an hour before you plan to cook the pizza, place two pizza stones (or pans) on a shelf in the middle of the oven. Heat oven to 500 F.
In a blender, blend tomatoes, splash of olive oil (~1 tsp) and pinch of salt (~1/4 tsp) to make the sauce.
When dough has risen, add more flour to the surface. Use hands and/or rolling pin to flatten each ball to a 12"-14" round.
If you have a pizza peel, spread 1/2 cup sauce on each round, then sprinkle with mozzarella. Using the peel, place pizzas on pizza stones and bake for 12 minutes.
If you don't have a peel, remove one of the pans from the oven, add a splash of olive oil, and carefully transfer pizza dough to pan. Re-shape/spread as necessary, then add sauce and mozzarella, and bake for 12 minutes.
Sprinkle basil on pizza for last minute of baking.