Pizza Dough: 

1. In a large bowl whisk together the flour, salt and sugar until evenly combined. Set aside. 
2. Whisk the instant yeast into the warm water until dissolved. 
3. Add the yeast mixture to the flour. Using your hand, mix the dough together until it just comes together and the flour is fully hydrated. It is ok that the dough is very sticky at this point. Knead the dough, in the bowl, for about 4 minutes or until it becomes a relatively smooth ball. 
4. Lightly grease a large bowl with oil. Shape the dough into a taut ball by placing it on a clean work surface and rolling it between your hands in a circular motion keeping constant contact with the work surface. Add the dough to the greased bowl, cover with greased plastic wrap and let rise in the fridge overnight.
5. Lightly flour a work surface. Punch down the risen dough and turn it out on the work surface. Divide the dough into 300 gram pieces and again roll each dough into a taut ball as before. Place in a lightly floured proofing box or rimmed baking sheet and repeat with the rest of the dough, making sure to leave some space between each dough ball to rise. Cover with a lid or greased plastic wrap and let the dough proof for 2-3 hours at room temperature or until doubled in size.

Tomato Sauce: 

1. In a medium saucepan over medium heat, add the oil, garlic, and butter. Let the butter melt and the oil begin to bubble. Continue to cook until the garlic toasts to a light golden brown. Stir in the pepper flakes and cook for 20 seconds more.  
2. Stir in the crushed tomatoes. Add the water to the tomato can and swirl it around to release any excess tomatoes left in the can and add that to the pot along with the sugar, oregano, and thyme. Season with salt to taste. Add in the onion, making sure to press it down into the sauce to mostly submerge. Bring the sauce to a simmer and cook, stirring occasionally, for 20 minutes, or until reduced slightly. 
3. Remove the onion, adjust the seasoning with salt to taste and let the sauce cool down to room temperature.

Assembly and Baking: 

1. If using your oven, place a pizza stone or baking steel on the center rack. Preheat to the highest temperature your oven goes for 1 hour prior to baking the pizza. 
2. If using a pizza oven, set it to 650℉ (343℃). 
3. Lightly flour a work surface and place one dough down. Using your hand, clenched into a fist, gently punch the middle section of the dough down to start to form the crust. Next, drape the dough over your hands, still clenched into fists, and turn the dough in a circle to stretch it into a 10-12” (25-30cm) round.
4. Place the dough back on the floured pizza peel. Place a few tablespoons of the cooled tomato sauce onto the center of the dough and use the back of a spoon to spread it out evenly across the dough up to the inner edge of the crust. Generously top with mozzarella. 
5. Place the pizza on the pizza stone in the oven or in the pizza oven. For pizzas baked in a traditional oven, cook for 6-8 minutes. For pizzas baked in the pizza oven, cook for 2-4 minutes. Either way, rotate the pizza halfway through cooking to ensure even browning of the crust and cheese. The pizza is done when the crust is puffed and beginning to char in spots and the cheese is melted, bubbling and browned. Let the pizza cool slightly before serving. 
6. Continue assembling and baking the rest of the pizzas or wrap the pizza dough in plastic wrap and store in the fridge for up to 2 days.