INGREDIENTS FOR PREPARATION - For Dough
- 1 tablespoon dry yeast
- 2 1/2 teaspoons salt
- 1/4 cup olive oil, plus more for the bowl
- 3 1/2 cups high-gluten flour
Ingredients for the Pizza
- 1 cup of flour
- ½ pound whole milk mozzarella, like Polly-O, cut or torn into 1 inch-sized pieces or cubes
- 2 ounces fresh mozzarella balls, torn into 1”-sized pieces
- ¼ cup grated Pecorino Romano
- ¼ cup shredded Parmigiano-Reggiano
- ¼ cup olive oil
- 2.25 cups (18 oz.) of pizza sauce
- 10 fresh basil leaves, torn in half
- 1 16”x11" baking sheet or aluminum roasting pan
Directions for preparing the dough:
- In a large bowl combine 1 cup water, yeast, salt, and oil. The salt is going to give it great taste and color and the oil provides great texture.
- Then add the flour—mix it by hand until it forms a ball and looks smooth.
- Take it out of the bowl, add a little oil to the bowl, then place the dough ball back into the bowl (the oil will keep it from sticking).
- Cover the bowl with a dishtowel or something that will allow the dough to breath. Give it an hour; it should double in size.
- While the dough is proofing, let’s get your sauce ready.
Directions for the Pizza Sauce:
Makes about 2 1/2 cups
NOTE: Get a can of Italian peeled plum tomatoes, preferably San Marzano, but California tomatoes are just as good. For one pizza, use a 20-ounce can. Pour the tomatoes in a bowl and smash them with your hand until they are the consistency of a chunky sauce. Add 3 pinches of salt and 4 tablespoons of olive oil.
- Turn out the dough on a floured surface. To gently stretch it, press down from the outside, working your way towards the middle. Try not to take all the air out of the dough. Once it’s flattened, place it in your baking dish and gently pull it into the shape of the pan. Take a knife and poke several holes through the dough. If it’s an aluminum roasting pan, make sure you don’t poke any holes through the pan.
2. Brush some olive oil on top of the dough along with 4 tablespoons of pizza sauce. Put the pan in the oven and cook for about 5 minutes until the dough gets golden brown on top.
3. Remove from the oven and distribute the two mozzarella cheeses on top as evenly as possible.
4. Then spread the sauce to cover the cheese. Cover with the Pecorino Romano and put the pizza back in the oven for 12 more minutes or until the cheese is golden brown.
5. Remove from the oven, top with the basil and Parmigiano-Reggiano, cut into desired amount of slices and serve hot.