MAKE DOUGH
Dissolve 1 package yeast (or 1 T) by mixing into 1 C warm water. (tap water is ok)
Add 1 t salt and 1/4 C olive oil and mix.
Stir into 2 C flour (00 flour is best) I used King Arthur Pizza flour.
Knead on floured counter top about 1 minute. Place in bowl and cover with damp towel and place in oven (turned off) to rise for 1 hour. (1st proof)
Scrape out onto floured counter and knead for two or three minutes. Sprinkle flour to keep it from sticking. Put back in oven and let rise up to 3 hours. I only did 2. (2nd proof)
Remove and knead a little to shape and spread in oily shallow baking pan.
Turn oven on to 400 degrees F. While that was heating up, I put the dough pan on the bottom rack to bake a little.
MAKE SAUCE: (Can be made ahead.)
I used a small box of Cento chopped tomatoes. Heat on stove and add olive oil, crushed garlic, salt, pepper, oregano, basil, marjoram and then mix. Add tomato paste and a little anchovy. Cook until thick enough for pie.
CHEESE:
After spreading sauce on dough, sprinkle almost a small package of shredded Italian cheese. (Stop and Shop brand) Then add sliced mozzerella, I used almost one fresh white ball. The whiter the better. Then lastly some grated parmesan cheese.
Bake 10 minutes in the middle rack and 8 minutes on the top rack.
molto bene!