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1. In a large bowl combine the bread flour and the first portion of fine sea salt, then whisk to distribute evenly.
3.5 cup bread flour,
2 tsp fine sea salt
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2. In a separate bowl or measuring jug mix the warm water, instant yeast, and granulated sugar, stirring until dissolved and letting it sit for a couple of minutes.
1.8 cup warm water,
2.2 tsp instant yeast,
1 tsp granulated sugar
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3. Pour the yeast mixture into the flour bowl and stir with a spoon until a shaggy dough forms, then add part of the extra-virgin olive oil and mix until incorporated.
3.5 cup bread flour,
1.8 cup warm water,
2.2 tsp instant yeast,
6 tbsp extra-virgin olive oil,
1 tsp granulated sugar
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4. Transfer the dough to a lightly oiled surface and knead until smooth and elastic, about 7 to 10 minutes, then shape it into a tight ball.
3.5 cup bread flour,
6 tbsp extra-virgin olive oil
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5. Lightly oil a clean bowl, place the dough inside, turn it to coat, cover tightly, and let it rise at room temperature until doubled and very airy, about 1.5 to 2 hours.
6 tbsp extra-virgin olive oil
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6. Crush or finely chop the garlic and roughly crush the canned whole peeled tomatoes by hand or with a blender, keeping a coarse texture.
28 oz canned whole peeled tomatoes,
4 clove garlic
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7. In a saucepan warm a little extra-virgin olive oil over low heat, gently cook the garlic until fragrant but not browned, then add the crushed tomatoes, dried oregano, crushed red pepper flakes, black pepper, and the second portion of fine sea salt.
6 tbsp extra-virgin olive oil,
28 oz canned whole peeled tomatoes,
4 clove garlic,
2.5 tsp dried oregano,
0.2 tsp crushed red pepper flakes,
0.5 tsp black pepper,
1 tsp fine sea salt
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8. Simmer the sauce over low heat, stirring occasionally, until thickened and rich, about 30 to 40 minutes, then turn off the heat and stir in torn fresh basil leaves.
28 oz canned whole peeled tomatoes,
2.5 tsp dried oregano,
0.2 tsp crushed red pepper flakes,
0.5 tsp black pepper,
6 piece fresh basil leaves,
1 tsp fine sea salt
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9. Generously oil a rectangular baking pan with part of the second portion of extra-virgin olive oil, ensuring the bottom and corners are well coated.
6 tbsp extra-virgin olive oil
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10. Transfer the risen dough to the pan, gently stretch and press it toward the edges without tearing; if it resists, let it rest for 10 minutes and continue until it reaches most of the pan.
3.5 cup bread flour,
6 tbsp extra-virgin olive oil
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11. Drizzle the remaining extra-virgin olive oil over the surface of the dough, cover the pan, and let the dough proof again until very puffy and bubbly, about 40 to 60 minutes.
6 tbsp extra-virgin olive oil
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12. About 30 minutes before baking, preheat the oven to 475°F (245°C) with a rack in the lower third and grate or slice the low-moisture mozzarella and finely grate the pecorino romano cheese.
8 oz low-moisture mozzarella cheese,
2 oz pecorino romano cheese
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13. Once the dough is fully proofed, gently dimple the surface with your fingertips, then spoon the tomato sauce over the top in an even layer, leaving a small border around the edges.
28 oz canned whole peeled tomatoes,
4 clove garlic,
2.5 tsp dried oregano,
0.2 tsp crushed red pepper flakes,
0.5 tsp black pepper,
6 piece fresh basil leaves,
1 tsp fine sea salt
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14. Distribute the mozzarella evenly over the sauce, then sprinkle the pecorino romano on top, keeping toppings light enough that the crust can rise underneath.
8 oz low-moisture mozzarella cheese,
2 oz pecorino romano cheese
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15. Bake the pizza in the hot oven until the edges are deeply golden, the bottom is crisp, and the cheese is bubbling and lightly browned, about 15 to 20 minutes.
8 oz low-moisture mozzarella cheese,
2 oz pecorino romano cheese
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16. Remove the pan from the oven, let the pizza rest for 5 minutes, then run a spatula around the edges and underneath to loosen, transfer to a board, cut into squares, and serve hot with a final drizzle of extra-virgin olive oil if desired.
6 tbsp extra-virgin olive oil
By james