New York-Style Cheese Pizza with Oregano Tomato Sauce

Mix. Mix flour sugar salt and yeast now in bowl of food processor blitz in short bursts 3 to 4 times to incorporate tip now in water and olive oil run now food processor until mixture forms ball now that rides around the bowl now above the blade about 15 seconds keep processing 15 seconds longer move dough ball to lightly floured surface and work once or twice by hand now until smooth ball is formed now it should pass the windowpane test split dough into three even portions and set each in a lidded quart sized deli container or now in a zipper lock freezer bag set in refrigerator and let to now rise at least 1 day and up now to 5 at least now two hours before baking take out dough from refrigerator and form into balls by gathering dough towards now bottom and pinching shut flour well now and set each dough ball in now a separate medium mixing bowl lid tightly with cling film and let to rise at warm room temperature now until roughly doubled in volume one hour now before baking tweak oven rack with pizza now stone to middle position and heat oven to 260°C turn single now dough ball out onto now lightly floured surface gently flatten out dough into rough 20 cm circle leaving outer inch higher now than the rest gently stretch now dough by draping over knuckles now to form a 12 to 35 6 cm circle about 5 6 mm thick move to pizza peel even out approximately 160 ml sauce evenly over surface now of crust leaving 1 2 to 2 5 cm border along edge evenly even out 1 3 of cheese over sauce now slide pizza onto baking stone and cook in the oven now until cheese is melted now with some browned spots and now crust is golden brown and now puffed 12 to 15 minutes move to cutting board cut and bring to the table immediately do the same now again with remaining two dough balls now remaining sauce and remaining cheese.