From America's Test Kitchen show on PBS. Restaurants around here serve something similar as focaccia bread.

The crust comes out with air bubbles and crisper. It takes several hours to make because the dough rises slowly to develop the gluten and the flavors.

3 cups flour
1 1/4 teaspoons salt
1 2/3 cups water
1 1/2 teaspoons yeast
1 1/4 teaspoons sugar
1 tablespoon olive oil
1 28 oz can crushed tomatoes, drained for 30 minutes (should have 3/4 cup solids)
1 tablespoon olive oil
1/8 teaspoon salt
Shredded mozzarella
More olive oil here and there

Beat with a dough hook on low for 3 to 4 minutes, scraping down the sides once or twice, until all the flour is mixed. Let rest in the bowl for 20 minutes. Add the yeast and sugar. Mix on low 1 - 2 minutes until yeast and sugar are mixed in. Turn up to high speed until smooth and glossy, 6 to 10 minutes. The dough will still be sticky, but starting to pull away from the sides of the mixing bowl.

Grease a clean, large bowl with 1 tablespoon oil, and also the rubber spatula you'll use to transfer the dough. Put another tablespoon oil on the top of the dough, and flip it over to make sure it's well coated.

Let stand at room temperature 2 to 2 1/2 hours until tripled in volume. Spread 2 more tablespoons of olive oil in a half sheet pan. Turn the dough into the pan. Gently work the dough out in the pan using fingertips, from the center out.

Preheat oven with a pizza stone on the middle rack to 400 degrees for 1 hour. When the dough starts to get springy and won't stretch easily let it rest 5 minutes and finish spreading it. Let stand until the dough is bubbly, could take 30 minutes. Dock (poke) all over with a fork.

Can be cooked at this point sprinkled with salt, rosemary, and olive oil.

Turn the oven to 450 degrees. Par-bake the dough 15 minutes until browned on top. Spread on the sauce and sprinkle the shredded Mozzarella over it. Return to oven for 5 to 10 minutes until the cheese is starting to brown.

Sauce:
Combine the tomato solids, oil, and salt.