Sprinkle yeast and sugar over water in large bowl of
heavy-duty mixer; stir to dissolve. Add salt and mix to blend.
Add 2 1/2 cups flour and oil and mix until dough forms ball
and cleans sides of bowl, adding more flour 1 tablespoon at a
time if necessary, about 5 minutes. Continue mixing until
dough is smooth and elastic, about 10 minutes. Cover and let
stand in warm draft-free area 1 hour.
Mix all remaining ingredients except cheese in processor
until smooth, stopping to scrape down sides of bowl, about 1
minute. (Sauce can be prepared 5 days ahead, covered and
refrigerated.)
Turn dough out onto lightly floured surface. Divide in half.
Pat each half into round. Let stand 10 minutes.
Preheat oven to 475ºF. Roll each round out on lightly floured
surface into circle 1/8 inch thick. Transfer to cake rack or
any flat perforated pan. Spread with sauce. Sprinkle with
cheese. Bake on rack until edges of pizzas are lightly
browned, about 10 minutes. Serve pizzas immediately.
