• Combing flour, sugar, salt yeast in the bowl of a standing mixer. Add water and, on low speed, mix with the paddle attachment until the dough comes together. 2 - 3 minutes.
• Let dough rest, uncovered for 5 minutes.
• Switch to the dough hook and knead the dough for 2 - 3 minutes on medium-low speed. If needed, add extra flour or water to produce a ball of dough that is smooth, and fairly tacky but not sticky. (When you poke the dough, it should peel off like a Post-it-Note, leaving only a slight reside.)
• Lightly oil a large bowl that is twice the size of the dough. Roll the dough in a ball and place in the bowl. Cover tightly with plastic wrap and refrigerate for at least 8 hours or overnight.
• Preheat oven to 450 degrees.

NoCook Tomato Sauce

• Combine all ingredients for the NoCook Tomato Sauce

Pizza Assembly

• Split the dough into two equal parts.
• Roll out one dough on a lightly floured surface.
• Add corn meal to a pizza peel and then place the dough on the peel.
• Cover the top of the dough with sauce and then top with desired toppings, cheeses and drizzle with olive oil.
• Bake for 10-15 minutes until desired doneness.