The dough is adapted from The Cheese Board Collective Works
The dough recipe makes enough for three large pizzas; extra dough can be stored in an oiled, airtight container (that is a few times the size of the dough to allow for expansion) in the fridge for up to 5 days, or in the freezer for up to 1 month.
Bring the dough to room temperature before proceeding with the recipe.
Since pizza dough is generally fairly wet, it is best kneaded in a stand mixer fitted with the paddle attachment. If you must knead it by hand, add as little flour as possible to keep the dough from sticking to your hands and the kneading surface.
Make sure to use dense-fleshed tomatoes, such as romas, san marzanos or dry-farmed early girls, for the most voluptuous, flavorful sauce. A food mill is a handy way to puree the sauce, while removing the seeds and skins. Lacking one, you can peel and seed your tomatoes tomatoes like so: cut an X in the bottom of each tomato, dunk them, one by one, into boiling water for about 30 seconds until the skin looks loose, then plunge each into an ice water bath to stop the cooking. Peel the skin off each tomato. Cut the tomatoes in half, and squeeze the seeds into strainer set over a bowl to save the juices (add those to the sauce with the tomatoes).
If you don't have the time to make tomato sauce, add a handful of halved cherry tomatoes to the pizza instead, and skip the step of par-baking the crust.
Nutritional values are based on one of six servings.