you will want to start making your dough in the morning or even the night before. it must slow rise in the refrigerator for 4 - 12 hours. this is a MUST.

to begin your dough. .. mix warm water and sugar and stir til dissolved. sprinkle in yeast. stir well and then let it sit for 10 minutes. watch the yeast burst into life.

add oil, salt and about 75% of the flour. mix well and then let it rest for 20 minutes.

mix in rest of the flour. transfer dough to floured surface and knead until smooth. .. about 10 minutes. really let yourself feel the dough. it is so lovely to work with.

now transfer the dough to a large bowl that has been brushed with oil... turn dough to coat all the way around. cover with plastic wrap and a towel and set in a warm spot for the first rise. you want it to double in size... about 2 hours.

to make your sauce:

preheat oven to 400°F

slice your roma tomatoes in half and place them on a baking sheet. sprinkle them with salt and pepper and drizzle them with 2 tbsp olive oil and roast for 40 - 45 minutes.

while tomatoes are roasting... start the rest of your sauce. in a medium pot heat remaining 2 tbsp olive oil and then add minced garlic. do not let garlic get dark brown. sautee it for just a few minutes.

add the tomato paste and fry it in the oil with the garlic for just a few minutes. add remaining ingredients and simmer on low until tomatoes are done roasting. add tomatoes to the pot and with a potato masher... mash everything together. it is ok if there are small chunks of tomatoes in the sauce. I prefer it that way. if you like a smoother sauce... you can always put everything in a blender or food processor and pulse til smooth.

putting your pizza together:

preheat oven to 375°F

turn out your dough onto a clean dry work area and with a rolling pin... roll out your dough into a large rectangle big enough to fit into a cookie sheet.

bake at 375 for 25 - 35 minutes... until crust is golden brown and middle is cooked.

transfer to cutting board.