2 Tbsp extra-virgin olive oil
6 oz water, room temperature
2 cups bread flour
1 Tbsp whole wheat flour (optional)
2 tsp sugar
1 1/4 tsp salt
1 tsp instant yeast
Combine oil and water in liquid measuring cup. In food processor fitted with plastic dough blade or metal blade, process bread flour, whole wheat flour, sugar, salt, and yeast until combined, about 5 seconds.
With the machine running, slowly add liquid through the feed tube; continue process until dough forms tacky, elastic ball that clears sides of work bowl, about 1 1/2 minutes. If dough ball does not form, add more flour 1 Tbsp at a time until ball forms.
Spray medium bowl lightly with nonstick cooking spray or rub lightly with oil. Transfer the dough to the bowl and press down to flatten surface; cover tightly with plastic wrap and set in draft-free spot until doubled in volume, 1 1/2 to 2 hours.
When the dough has doubled, press down gently to deflate; turn dough out onto work surface and divide into 4 equal sized pieces. With cupped palm form each piece into smooth, tight ball. Set dough balls on well-floured work surface. Press dough rounds with hand to flatten; cover loosely with plastic wrap and let rest about 15 minutes.
Gently stretch dough rounds into disks about 1/2 inch thick and 5 to 6 inches in diameter. Working one piece at a time and keeping the rest covered, roll out each disk to 1/8-inch thickness, 10 to 12 inches in diameter, on well-floured surface, dusting with additional flour as needed to prevent sticking. (If dough shrinks when rolled out, cover with plastic wrap and let rest until relaxed, 10 to 15 minutes.) Cover rolled dough with plastic wrap until ready to cook.
For the sauce, simply take a 15 ounce can of diced tomatoes and pulse in a blender a few times. Pour into a mesh strainer over a bowl/sink and let the water drain for 15 minutes. Put the remaining tomato mixture into a bowl and season with a pinch of salt, pepper, basil, and oregano. Do not cook the tomato sauce. Cook the pizzas on a pizza stone at about 450 degrees for around 8 minutes.