- 1 (28-ounce) can whole peeled tomatoes (preferably San Marzano)
- 3/4 teaspoon kosher salt
- 8 ounces Food Processor Pizza Dough or prepared pizza dough, room temperature
- All-purpose flour (for surface)
- 5 ounces part-skim milk mozzarella, shredded (about 1 1/2 cups), divided
- 3/4 teaspoon extra-virgin olive oil
- Crushed red pepper flakes (for serving; optional)
- A pizza stone or 2 stackable rimmed baking sheets
- Place a rack in lowest position of oven. Set pizza stone or 2 stacked, inverted baking sheets on rack; preheat oven to 500°F at least 1 hour.
- Drain tomatoes in a colander. Crush into small pieces with your hands, drain again, and transfer to a medium bowl. Stir in salt; set aside.
- Roll out dough to a 14″ circle on lightly floured parchment paper, making sure dough is evenly thin from center to edge; if dough pulls back when rolling, cover with plastic wrap and wait 5 minutes.
- Transfer parchment with dough to a pizza peel, large cutting board, or inverted baking sheet. Sprinkle with 1 1/4 cups cheese. Top with tomatoes. Sprinkle with remaining 1/4 cup cheese.
- Carefully slide parchment with pizza onto hot baking stone. Bake pizza until crust is deep golden brown, 10–12 minutes.
- Transfer pizza to a cutting board and let cool 2 minutes. Drizzle with oil and cut into wedges. Serve with red pepper flakes, if using.