Preparing the Dough

1. In the bowl of a stand mixer fitted with your paddle attachment, combine your flour, salt and olive oil. Allow to mix on low for a minute until combined.
2. In a liquid measuring cup, add your dry yeast, sugar and 8 ounces of warm water (100-110 degrees). The water should be warm to the touch, not scolding.
3. Allow yeast water to bloom (become foamy) for 5 minutes. Add this mixture into your flour mixture with mixer running on low speed.
4. Continue to mix on low speed add an additional 8 ounces of warm water. As your dough begins to form, slowly add in your last 4 ounces of warm water as needed. Your dough should begin to form into a ball - pulling away slightly from the sides of your bowl and dry streaks disappeared.
5. If your dough appears too dry, add additional water. 
6. If your dough is sticking too much to the sides of your mixer, add a bit more flour, a tablespoon at a time. You can watch this full video on preparing dough. 
7. Once your dough has come together - add about a tablespoon of olive oil to your bowl and form your dough into a ball and cover with plastic wrap or a damp towel. Set aside in a warm place to rise for 2-3 hours until doubled in size.
8. After your dough has doubled in size, split into 2 even halves. Add a tablespoon of olive oil to 2 separate sheet pans (half sheet pan, 17x12). Place each half of dough on the sheet pan and press down slightly.
9. Cover your dough with a sheet of wax paper or a damp towel and allow to rise for another 45-60 minutes.
10. See assemble and bake for final steps.

Preparing the Sauce

1. Heat a large skillet or sauté pan (12-14" is ideal) on medium heat. Add your diced shallots and cook for 7-8 minutes until softened.
2. Once shallots are softened, drop heat to low and grate garlic or add finely minced garlic to the pan. I use a microplane/zester for this and toss the last bit of garlic in the mixture. Work quickly to ensure your garlic doesn't burn. Increase heat back to medium for 1-2 minutes until you smell the garlic.
3. Quickly add your crushed tomatoes, tomato paste, sugar, oregano and salt. If you have a parmesan rind - toss it in as well. Allow sauce to come to a low boil on high then reduce heat to low and cover HALFWAY with your lid. You want to allow steam to escape to create a thicker sauce, however the sauce will often splatter - I find that covering halfway, leaving a crack gives me the perfect results and less cleanup.
4. Cook for 45 minutes until sauce is thickened slightly. Allow to cool to room temperature or store in fridge until ready to use. **Remove parmesan rind
5. See assemble and bake for final steps

Assemble and Bake

1. When your dough and sauce are ready and you are ready to bake, preheat oven to 420 degrees Fahrenheit.
2. After the 2nd rise, press and shape your dough into each sheet pan until it fully fits the pan. Press edges to the sides of pan to create a crust and place fingers to create divots, similar to focaccia bread. Continue to flatten until you have evenly shaped your dough on both pans.
3. Prick dough with a fork all over the bottom. This will allow any excess steam to be release and reduce the number of air pockets formed.
4. Once your dough is ready, top with prepared sauce and bake 1 tray at a time in upper 1/3 of oven for 20-25 minutes. Bake until edges and bottom have browned.
5. Remove from oven and sprinkle with parmesan cheese. Allow to cool slightly and cut into square - enjoy!