Sheet-Pan Pizza

Step 1

FOR THE DOUGH: Grease large bowl. Combine water, ¼ cup oil, and sugar in 2-cup liquid measuring cup. Using stand mixer fitted with dough hook, mix flour, yeast, and salt on low speed until combined, about 30 seconds. Increase speed to medium-low, add water mixture, and knead until dough is uniform in texture, about 3 minutes. Transfer dough to prepared bowl, cover with plastic wrap, and let rise at room temperature until doubled in size, 1 to 1½ hours.

Step 2

Evenly coat rimmed baking sheet with ¼ cup oil. On lightly floured work surface, use rolling pin to roll dough into 16 by 12-inch rectangle. Transfer dough to prepared sheet and stretch dough to cover sheet, pressing dough into corners. Brush dough evenly with remaining 1 tablespoon oil and cover with plastic. Set in warm spot (not oven) until slightly risen, about 20 minutes.

Step 3

FOR THE SAUCE AND TOPPINGS: While dough rises, heat oil in large saucepan over medium heat until shimmering. Cook garlic, oregano, and pepper flakes until fragrant, about 30 seconds. Stir in tomato paste and cook until just beginning to brown, about 2 minutes. Add tomatoes and simmer until reduced to 3 cups, about 10 minutes. Off heat, season with salt to taste.

Step 4

Adjust oven rack to lowest position and heat oven to 450 degrees. Remove plastic and, using your fingers, make indentations all over dough. Sprinkle dough with 1 cup Parmesan and bake until cheese begins to melt, 7 to 10 minutes. Remove sheet from oven and spoon sauce over pizza, leaving 1-inch border. Bake until sauce is deep red and steaming, 7 to 10 ­minutes.

Step 5

Sprinkle mozzarella and remaining ½ cup Parmesan evenly over sauce and bake until cheese is golden brown, about 12 minutes. Remove pizza from oven and let rest for 5 minutes. Sprinkle with basil. Serve.