No-knead sheet pan pizza

Heat the water to 100 to 115F in the microwave, add the yeast and a spoonful of flour, mix, and let it foam 5 to 10 minutes to prove the yeast is alive (optional with fresh yeast).

Put the flour in a large mixing bowl with the salt, pour in the yeast water and work by hand to a shaggy dough with no dry flour.

Add the olive oil and work until absorbed; the 75% hydration dough is wet and sticky.

Rest the dough at least 6 and up to 24 hours so the gluten develops without kneading.

Sauce: melt olive oil and butter in a skillet over medium; add the tomatoes, onion, garlic cloves, a pinch of oregano and a pinch of salt.

Simmer, stirring occasionally, until reduced and thick, 30 to 40 minutes in a shallow pan; taste and adjust with salt and sugar. Keeps 1 to 2 weeks in the fridge.

After about 8 hours, drizzle the risen dough with olive oil and work it into a ball.

Oil a 13 by 9 pan generously, add the dough, coat both sides in oil and spread it toward the edges without it springing back.

Proof 60 to 90 minutes until it relaxes toward the edges; push it to the edges with the fingers and pop any large bubbles.

Spread the sauce to the edges, scatter the chopped garlic, cover generously with mozzarella to the edges, and lay on the sausage and chopped Calabrian chilies.

Bake in the oven at its highest setting (550F here; 500F works) about 20 minutes, until the cheese bubbles and the bottom is golden and crisp, checked by lifting with a spatula.

Turn out onto a cutting board, sprinkle with shaved parmesan and slice.