Description
Now found exclusively at one well-known pizza garden in Gravesend, Brooklyn, this style of pizza was once found in neighborhood bakeries. This pizza is deceivingly light, crisp, and slightly spicy. Enjoy with a can of soda.
Ingredients
- 1 ¼ cups warm water
- 1 teaspoon active dry yeast
- 3 cups bread flour
- 1 ½ teaspoons fine salt
- ¼ cup olive oil, divided
- 1 (28 ounce) can plain crushed tomatoes
- 1 (14 ounce) can pizza sauce (such as Don Peppino®)
- 8 ounces low-moisture whole-milk mozzarella, very thinly sliced
- ¼ cup grated Pecorino Romano cheese
Instructions
- Combine water and yeast in a small bowl. Let stand until yeast softens and begins to form a creamy foam
- about 5 minutes.
- Combine flour and salt together in the bowl of a stand mixer fitted with a dough hook attachment. Pour in yeast mixture. Knead dough until smooth
- about 7 minutes.
- Grease a large bowl lightly with olive oil. Form dough into a tight ball and lightly grease the top. Place in the bowl; cover loosely with plastic wrap. Let rise until doubled in volume
- about 30 minutes.
- Mix crushed tomatoes and pizza sauce together in a bowl to make sauce.
- Grease a heavy-gauge rimmed 12×17-inch baking sheet generously with olive oil. Press dough into the bottom. Prick dough all over with a fork. Arrange mozzarella cheese slices over dough; cover with 1 cup sauce. Sprinkle Pecorino Romano cheese on top. Drizzle remaining olive oil over pizza.
- Let pizza rise in a warm area until puffy
- about 1 hour.
- Preheat oven to 450 degrees F (230 degrees C).
- Bake pizza on the center rack of the preheated oven until edges are very dark brown but top is not burnt
- 15 to 20 minutes. Cool in the pan for 5 minutes before slicing into squares.
Prep Time: 25 mins
Cook Time: 15 mins
Total Time: 2 hrs 20 mins
Servings: 12