Make the dough: combine all the ingredients in a large bowl and knead until you get a sticky dough. Cover with cling film/plastic wrap and let it rest for 8 – 12 hours (if you don't want to wait for 8 hours for the dough to ferment, use 3 teaspoons of active dry yeast instead of 1/2 teaspoon).
Shape the dough: Divide the dough in half and shape it into 2 balls. Sprinkle a large piece of baking paper with some flour and transfer the one piece of dough in the middle. Flatten it with your hands and then with circular motions and using your fingers, strech the dough from the middle towards the edges and make a large disc. Let it rest for 20 minutes and do the same with the second piece of dough.
Preheat your oven to 390°F (200°C) (if you have a pizza stone, place that in the oven also).
Otherwise bake the pizza on a sheet pan.
Make the tomato sauce : mix all the ingredients for the sauce in a small bowl and divide it between the two pizza crusts. Spread with the back of a spoon.
This is a useful video on how to stretch pizza dough
Don't use any salt for the sauce because the cheeses and the olives are already salty enough
For a more browned crust, you can par-bake it for 15 minutes before adding the sauce and the toppings
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