Old Forge-style White Pizza with Romas and Garlic

Here's the perfected recipe for our new pizza! Try it out and post your results. I would love to see how others have done with this recipe, as well as their alterations.

Old Forge-style White Pizza with Roma Tomatoes and Garlic

Dough:
2 tsp yeast
1/2 tsp sugar
1 c warm water
2 1/4 c flour
2 tsp salt
1 1/2 tsp olive oil + 1 1/2 tsp for coating dough

Garlic Sauce:
1 1/4 tsp cornstarch, mixed with water to form a slurry
1/2 c milk
1/2 whole head roasted garlic, or 2 1/2 tsp minced (lightly sautéed with a drizzle of olive oil)
1/8 tsp dried oregano, or 1/2 tsp fresh minced oregano

Toppings:
5 slices 2% American cheese, or 100g shredded American cheese (preferably Cooper sharp)
6.5 oz shredded whole milk Mozzarella
1-2 Roma tomatoes, sliced (not too thin!)
1 tb fresh minced basil

Prepare pizza dough:
Proof yeast in mixture of warm water, sugar and oil. Mix together flour and salt and add to yeast mixture. Kneed into a soft dough, adding more flour if necessary. Allow to rise in a warm place (I turn the oven on for 10-15 seconds and put dough in there to rise).

Prepare Garlic Sauce:
In a small saucepan, bring garlic and milk to a simmer. Add cornstarch slurry and thyme; allow to thicken. Set aside to partially cool.

Preheat pizza stone at 500F for 1 hour. Prepare garlic sauce. Sprinkle tomato slices with salt and set aside to drain off the excess moisture (about 1 hour prior to pizza baking). Roll out doubled dough and kneed well until elastic. On your pizza peel, press dough out into a round or square shape (you can use a rolling pin if needed) to just under the size of your average pizza stone, leaving a couple inch boundary. Allow to rise for about 15 minutes. Top with a layer of the garlic sauce -- don't add too much, but put on enough to taste it. Top with American cheese, then add an extra topping with the shredded Mozzarella. Spread the tomato slices around the pizza and scatter minced fresh basil over the top. Drizzle with about 2 tsp of extra-virgin olive oil and slide onto the stone. Bake for 11 minutes. Slice into 8 cuts and serve with lots of crushed red pepper flakes.