Makes 1 pound

This recipe can be easily doubled.

2 cups (11 ounces) plus 2 tablespoons bread flour

1 1/8 teaspoons instant or rapid-rise yeast

¾ teaspoon salt

1 tablespoons olive oil

¾ cup warm water (110 degrees)

Pulse flour, yeast and salt together in food processor to combine, about 5 pulses. With processor running, add oil, then water, and process until rough ball forms, 30 to 40 seconds. Let dough rest for 2 minutes, then process for 30 seconds longer. (If after 30 seconds dough is very sticky and clings to blade, add extra flour as needed.)

Transfer dough to lightly floured counter and knead by hand to form smooth, round ball, about 1 minute. Place dough in large, lightly greased bowl, cover tightly with greased plastic wrap and let rise until doubled in size, 1 to 1½ hours. (Alternatively, dough can be refrigerated for at least 8 hours or up to 16 hours.)

Makes 2 cups

1 (28-ounce) can whole peeled tomatoes, drained with juice reserved

1 tablespoon extra-virgin olive oil

1 teaspoon red wine vinegar

2 garlic cloves, minced

1 teaspoon dried oregano

Salt and pepper

Process tomatoes with oil, vinegar, garlic and oregano in food processor until smooth, about 30 seconds. Transfer mixture to 2-cup liquid measuring cup and add tomato juice until sauce measures 2 cups. Season with salt and pepper to taste. (Sauce can be refrigerated for up to 1 week or frozen for up to 1 month.)