Instructions

CRUST:

1. In a medium bowl, whisk together flour, sugar and yeast. Whisk in salt.
2. Stir in water, just until all dry ingredients are moistened.
3. In another bowl, pour in extra virgin olive oil. Add dough to oil, turning to coat dough all over, and cover.
4. Let dough rise at room temp for 30 minutes. Then dough can be refrigerated for up to 12 hours. If refrigerated remove dough an hour before meal time.
5. Preheat oven to 475 degrees Fahrenheit.
6. Coat a rimmed baking pan (jelly roll size works well) with oil from dough. Spread dough evenly in pan, brush with any remaining oil, cover, and let rise for 30 minutes

SAUCE:

1. Drain tomatoes, reserving juice for another use. Place whole tomatoes in a small bowl and crush them well with your hands.
2. Brush dried herbs into tomatoes.
3. Add granulated garlic and extra virgin olive oil. Stir to combine

ASSEMBLE:

1. Place dough in preheated oven. Bake for 10 minutes.
2. Fry pancetta until crispy. Let cool for a few minutes and crumble pancetta into small pieces.
3. When dough is finished cooking, top with crushed tomato sauce using a slotted spoon. Arrange toppings evenly across dough. Sprinkle cheese over toppings.
4. Return to oven and bake for 10-12 minutes, until cheese is golden.
5. Sprinkle pizza with red pepper flakes and parmesan cheese, if desired. Enjoy!