Making New York-style pizza at home

***RECIPE, MAKES FOUR 12-INCH PIZZAS*** For the dough: 1 teaspoon active dry yeast 1 teaspoon sugar ¼ cup warm water 2 cups warm water 1 tablespoon sugar 1 tablespoon salt ¼ cup olive oil 5 cups bread flour, plus more as needed Bloom the yeast in a stand mixer bowl with the teaspoon of sugar and ¼ cup water. When it’s frothy, add the rest of the ingredients and mix with the dough hook until a smooth ball comes together. It should be only slightly sticky; if it’s very sticky, add additional flour. Divide dough into four equal parts, roll each into a smooth ball and place in its own, well-oiled bowl. Age in the refrigerator for at least 24 hours or up to a week. For the sauce: 1 28-ounce can whole San Marzano tomatoes ¼ cup olive oil ½ teaspoon sugar, or more to taste 1 teaspoon dried oregano 2 tablespoons tomato paste Remove tomatoes from their canning liquid and discard the liquid. Squish or blend the tomat