• In a stand mixer with a dough hook combine all your dough ingredients, make sure they and knead for about 10-15 minutes on medium.
• The dough is done kneading once you can stretch it paper thin and see through it without the dough ripping.
• Form dough into ball, cover with dish cloth and place in a warm place to rise for 1 1/2 to 2 hours.

To make classic sauce:

• While dough is rise, add all classic tomato sauce ingredients except basil into blender. Blend tomatoes, olive oil, garlic, sugar, salt, and pepper until they are smooth.
• Add basil and pour into sauce pan and reduce until it becomes a thicker sauce like consistency which may take anywhere for 10 to 15 minutes.
• Remove sauce from heat and pour into a bowl and set aside. There should be at least one cup of sauce.

To shape the scaccia:

• After the dough is rising, grease a loaf a 9 by 5 inch loaf pan. (Grease two of these if you are making more than one loaf).
• Preheat the oven to 450°F.
• After dough is done rising, transfer to a clean large a greased surface.
• Roll your dough into a very thin rectangle that is about 18 x 24 inches. The dough will be so thin in some areas will be see through.
• Lightly score the dough into 18 x 6 inch length wise quarters just to mark it for your next step.
• Spread about 1/2 cup of the tomato sauce evenly over the center two quarters (or centre two strips) and sprinkle half of your cheese over this.
• Fold over the two outside sections, onto the centre sections overlapping them slightly where they meet. Your rectangle should be about 18 x 12 inches.
• Lightly score your dough horizontally now into four 4 1/2 x 12 inch sections. Spread just under a 1/3 cup of tomato sauce on the centre 2 sections and about 3/4 of the cheese you have left.
• Fold over the top and the bottom over your tomato sauce section and overlap slightly. You should have a rectangle that is 9 x 12 inches.
• Finally, lightly score your dough into 3 sections vertically and spread the remaining sauce over the left two sections and top with the remaining cheese.
• The right third should be un-sauced, fold this section over the centre and finally fold the sauce covered left section to the right. You should have a narrow rectangle that small enough to fit into a loaf pan.
• Place in prepared loaf pan, with the seam up and poke several times with a fork (about 12-20 pokes).
• Bake for 50 to 60 minutes, until the top is dark and blistered in places. My loaf is typically good after 60 minutes. Use a thermometer to check doneness if you are unsure. The interior should read 212 degrees Fahrenheit.
• Remove from pan turn onto wire rack and allow to cool for at least 10-15 minute before cutting.
• Cut into slices to serve and serve warm or at room temp.
• Wrap well or place in air right container and store in fridge until ready to eat.