In a large mixing bowl stir together the yeast and warm water.
Stir in the flour and salt until well combined then knead the dough in the bowl, by hand, for about 10 minutes or until the dough is smooth and elastic.
Form the dough into a ball then drizzle the 1 tsp olive oil on top, flipping the dough around to coat in the oil.
Loosely cover the bowl then set aside in a warm place to rise until doubled in size, about 1 hour.
THE SAUCE:
Add the sauce ingredients (tomatoes, garlic, oregano, basil, salt, and pepper)to a blender or food processor and pulse until smooth then set aside.
ASSEMBLY AND BAKING:
Preheat the oven to 475°F.
Pour the 1/2 cup of olive oil onto a 18x13-inch rimmed baking sheet then tilt the pan to coat the bottom evenly.
Stretch or roll out the dough to fit into the baking sheet all the way to the edges.
Sprinkle the dough evenly with the mozzarella then add small dollops of sauce all over the top.
Bake in the preheated oven for 17 to 20 minutes or until the bottom crust is golden brown and crispy.
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