Double the Spoonfuls

0 Preheat oven to 475 degrees.
1 In a medium bowl, add tomatoes and their juices (see note). Using your hands, squeeze and break apart the tomatoes until they're crushed.
2 Heat olive oil in a large skillet over medium heat. Once hot, add guanciale or pancetta. Sauté for 10-15 minutes over medium heat, stirring often, until golden and crisp. Remove half to a paper towel lined plate to reserve for topping. If there is excess grease, remove all but 1 tablespoon.
3 To the skillet with the remaining guanciale or pancetta, add garlic and crushed red pepper, sautéing for 1 minute until fragrant. Add tomato paste, stirring for an additional minute. Add the hand-crushed tomatoes and sugar, season with a small amount of kosher salt and black pepper, and stir to combine. Bring to a simmer, then continue simmering over medium high heat, stirring frequently, until thickened with very little extra liquid, for 25-30 minutes. Stir in 1/2 cup pecorino romano until combined.
4 Stretch pizza dough into 1 large or 2 medium pizzas, then place on your prepared baking sheets. Spread an even layer of sauce over the dough (see note), then top with cubed mozzarella and remaining 1/2 cup pecorino romano.
5 Bake for 12-15 minutes or until crust is golden, and cheese is melted and beginning to brown. Top with reserved pancetta and additional crushed red pepper if desired. Serve immediately and enjoy!