Pizza Dough / tomato paste and toppings

All the quantities are for 2 large pizzas

Dough/ Ex New Yorker from the Ynet food forum:

500 gr. Bread flour
1 1/2 cups + 2 tablespoons cold water (225 ml)
2 teaspoons salt (10 gr.)
2 teaspoons active dry yeast (10 gr.)

Make dough using a dough attachment in your mixer. Knead for 5 minutes, let it rest for 10. Knead again for 5 minutes, let rest, and knead again (total of 15 minutes kneading).
Let rise for two hours at room temperature, covered. The dough can also be kept in the refrigerator up to 48 hours, wrapped in a cling film.

Tomato sauce:

3 medium ripe tomatoes
Bunch of basil leaves
2 garlic cloves
1/2 teaspoon dried oregano
4 tablespoons tomato paste

Crush the tomatoes, basil, garlic, and the dried oregano in a food processor, pour into a small pot, and bring to boil. Add the tomato space, stir until dissolved. Add salt and freshly ground black pepper to taste. Cook for 5 minutes.

Cheese:

200 gr. Fresh mozzarella cheese, sliced
100 gr. Gauda cheese, sliced

Optional toppings:
Sliced olives, basil leaves, roasted red bell peppers

To assemble the pizzas:
Preheat oven to highest temperature, place pizza baking stone.

Divide dough into 2 balls. Roll each ball to a 1/2 cm. thick round. Spread half of the tomato sauce, half of each cheese, and the topping of your choice.

Bake in the preheated oven, until the cheese begins to golden, and the bottom is crispy.