Grandma Pizza

Ingredients

• 3 cups bread flour
• 1 cup warm water
• 2 tsp instant yeast
• 1.5 tsp salt
• 1 tbsp olive oil, plus extra for the pan
• 1 can (28 oz) whole peeled tomatoes, crushed by hand
• 3 cloves garlic, minced
• 1/2 tsp dried oregano
• 1 lb low-moisture mozzarella, thinly sliced
• 1/4 cup grated pecorino romano
• Extra virgin olive oil, for drizzling

Before you cook

• Mix the warm water with the instant yeast and let it sit for 5 minutes until foamy.
• Crush the whole tomatoes by hand in a bowl, leaving the texture chunky rather than smooth.
• Thinly slice the mozzarella so it melts evenly.

Steps

1. Combine the flour and salt in a large bowl.
2. Pour in the yeasted water and the tablespoon of olive oil and mix until a rough dough forms.
3. Knead the dough on a floured surface for 6 minutes until smooth and elastic.
4. Oil a 13x18-inch sheet pan generously, coating the bottom and sides.
5. Press the dough into the pan, stretching it out to the edges with your fingertips.
6. Cover the pan loosely and let the dough rest for 30 to 40 minutes, no longer, so it stays thin and dense.
7. Preheat the oven to 500°F with a rack in the lowest position.
8. Stir the minced garlic and dried oregano into the crushed tomatoes.
9. Spread the chunky tomato mixture evenly over the dough, leaving a thin border.
10. Lay the sliced mozzarella evenly over the tomato.
11. Bake on the lowest rack for 15 to 18 minutes, until the bottom is deeply browned and the cheese is bubbling.
12. Pull the pizza out and sprinkle the pecorino romano over the top.
13. Drizzle with olive oil and let it rest for 5 minutes before slicing into squares.