Tomato Pan Pizza, Rhode Island Style

Cook the pizza sauce:
1 Place a large saucepan over medium heat. Add 2 tablespoons of the olive oil and stir in [wprm-ingredient text="¼ cup finely chopped onion" uid="1"]. Cover the pan and cook about 5 minutes (covering the pan creates steam which will soften the onions quicker).
4 Add [wprm-ingredient text="2 teaspoons  grated or finely chopped garlic" uid="2"], [wprm-ingredient text="1 6-ounce can tomato paste" uid="3"],  [wprm-ingredient text="2 teaspoons dried oregano" uid="5"], 1 teaspoon salt and black pepper to taste. Stir and cook about 1 minute in the oil. Add [wprm-ingredient text="1 28-ounce can chopped tomatoes" uid="4"] and [wprm-ingredient text="1 teaspoon granulated sugar" uid="9"]. Bring to a simmer and cook 15 minutes. Stir the sauce frequently so it doesn't stick to the bottom of the pan. Cool to room temperature, or refrigerate up to 3 days before baking the pizza.
Assemble and bake the pizza:
0 Preheat the oven to 375F, with the rack positioned in the center. Line a rimmed 13x18-inch baking sheet with a piece of parchment paper. If your dough is refrigerated, bring it to room temperature.
5 Gently stretch the dough until it reaches all corners of the pan. If it begins to resist, let it rest for a few minutes until and try again. Use a spatula or the back of a large spoon to spread the sauce evenly over the top of the dough. It will be a thick layer. Drizzle the remaining tablespoon of olive oil along the edge of the dough.
6 Bake the pizza on the center rack for 30 minutes, or until the edge of the crust is golden. When it's cool enough to touch, slide the pizza onto a cutting board using the parchment paper. Slice into rectangles.
Make the dough:
7 Put [wprm-ingredient text="4 cups all purpose flour" uid="8"], [wprm-ingredient text="1 tablespoon instant or rapid rise yeast" uid="10"], and [wprm-ingredient text="2 teaspoons salt " uid="12"]in a the bowl of a heavy-duty stand mixer fitted with the dough hook. Stir about 30 seconds until combined. Add [wprm-ingredient text="1¼ cups water" uid="13"] and [wprm-ingredient text="1 teaspoon honey" uid="11"] and increase the speed to medium-high. Mix until the dough forms a smooth ball, about 5 minutes. It will feel soft and a little sticky.
9 Transfer the dough to a lightly oiled bowl. Cover with plastic wrap and set aside to rise until doubled in bulk. This should take about 2-3 hours at warm room temperature. For a slow-rise version: Allow the dough to rise on your counter for an hour, then place in the refrigerator up to 24 hours. Remove it from the fridge about 2 hours before making the pizza.
10 Punch the dough down and reshape into a flattened ball. Stretch into the prepared pan, top with the sauce and bake according to the directions above.