Store in a warm place for 1 hour to let rise and double in size.
Coat dough with tomato sauce and bake for 10-15 minutes or until dough is cooked through.
Cut and garnish with parmesan.

Gently press dough towards the edges of the pan until it’s 1-inch thick and spreads to the rim.
Coat dough with oil, and use a fork to prick the surface of the dough.

Form the dough into a round and place back in the mixing bowl. Coat the dough with oil and cover with plastic wrap. Place in a warm location for 30 minutes - 1 hour until the dough almost doubles in size.

Add 3/4 of the flour, extra virgin olive oil, and salt to the mixing bowl. Mix with a wooden spoon until most of the flour is incorporated, and the dough starts to release from the bowl.
Add some flour to your countertop and knead the dough for 5 minutes.

Preheat the oven to 400 degrees Fahrenheit.
Coat 1/2 sheet pan with cornmeal.
In a bowl, combine yeast, sugar, and warm water, and gently whisk to combine. Let stand until foamy, about 10 minutes.

In a large saucepan over low heat, cook garlic in olive oil until fragrant for about two minutes, being careful not to brown.
Add crushed tomatoes, tomato paste, dried basil, dried oregano, salt and pepper, stirring occasionally.
Simmer for approximately 30 minutes on low heat, remove from heat.

For the pie:

2 teaspoons instant yeast
2 tablespoons sugar
1 cup hot water
3 1/2 cups all-purpose flour, more for dusting
2 tsp. kosher salt
1/3 cup extra virgin olive oil
Parchment paper to coat sheet pan
Cornmeal to dust dough
1-1.5 cups grated parmesan