Pizza Dough + Pizza Sauce

• 1 teaspoon active dry yeast
• 4 cups all-purpose flour 
• 1 teaspoon kosher salt 
• 1/3 cup olive oil, plus more for oiling bowl 

For the pizza dough: Sprinkle the active dry yeast over 1 1/2 cups of warm--not lukewarm--water.
In a mixer with a paddle attachment, combine the flour and salt. With the mixer running on low speed, drizzle in the olive oil and mix until combined. Pour in the yeast mixture and mix until combined.
Coat a separate mixing bowl with a light drizzle of olive oil and tip the dough in. Form a ball and toss to coat the dough ball in the olive oil. Cover tightly with plastic wrap and allow to rise for at least 1 hour, or up to 3 or 4 days refrigerated.
Preheat the oven to 500 degrees F.
To prepare the dough for the pizza assembly: Divide the dough into two equal parts. Roll out one part as thinly as possible and place on a baking sheet. Repeat with the second piece of dough.  

• 1 to 2 tablespoons olive oil
• 3 cloves garlic, minced 
• 1 medium onion, chopped finely 
• 1/2 cup chicken broth 
• Three 15-ounce cans crushed tomatoes 
• Salt and pepper 
• Pinch sugar 
• 1 teaspoon dried oregano 
• 8 to 10 fresh basil leaves, chopped 

For the pizza sauce: Add a tablespoon or so of olive oil into a hot pan over medium-high heat. Throw in the garlic and chopped onions and give them a stir. Cook until the onions are soft, 4 to 5 minutes. Add the chicken broth, whisking to deglaze the bottom of the pan. Cook until the liquid reduces by half. Add the crushed tomatoes and stir to combine. Add salt and pepper to taste and a pinch of sugar. Add the dried oregano and basil. Reduce the heat to low and simmer for 30 minutes.