Pan pizza sauce, cheese and dough for a restaurant (in development)

Flatten the dough to a uniform thickness with a dough sheeter.

Make the sauce from uncooked ground canned tomatoes with a little sugar, vinegar, dried Italian herbs, a little garlic powder, olive oil, tomato paste and enough salt to season the unsalted dough; the sauce cooks in the oven on the pizza.

Dose the sauce onto the pizza with a ladle; use plenty, since the crust is thick.

Put a heavy layer of grated Pecorino or Parmesan on the sauce, under the melting cheese, where it is protected from burning.

Cover with a thick layer of whole milk, low-moisture mozzarella, pushed to the very edge so it melts and crisps along the crust.

For a large, stack two small dough skins, run them through the sheeter together and put them in the 16-inch pan.

Bake in pans in the conveyor oven; rolled very thin on the hearth-type pan the bottom is crispy, baked thicker the inside is pillowy. Final thickness not yet decided.