Bakeology1O1: Homemade Philadelphia Tomato Pie-Style Pizza

Keep reading for the complete recipe! ^_^

T H E D O U G H

INGREDIENTS

3 1/2 c. all-purpose flour
2 tsp salt
1 tsp instant yeast
2 1/4 tbs extra-virgin olive oil (plus more for greasing pan)
1 c. + 6 tbs warm water

DIRECTIONS

1. Combine flour, salt, and yeast in a bowl and whisk to combine.
2. Add olive oil and warm water.
3. Knead just until dough comes together, about 3 minutes.
4. Let dough rest for 10 minutes, then knead once more until dough pulls away from sides of bowl but still sticks to the bottom.
5. Cover top of mixing bowl tightly with plastic wrap, and let rise for at least 8 hours and up to 24 hours in refrigerator. (best results)

6. Generously grease the inside of a 13- by 18-inch rimmed baking sheet with olive oil (about 3 tbs).

7. Take dough out 2 hours before baking & form into flat ball and transfer to prepared baking sheet.

9. Using your hands, coat the ball on all sides with olive oil.

10. Loosely cover the baking sheet with plastic and let dough rise in a warm spot for 1 hour. (the dough should spread out on the pan)

11. Carefully stretch and push the dough into the corners and edges of the pan. Cover loosely, and let rise for 1 hour longer.

12. Adjust oven rack to upper middle position and preheat oven to 450°F.

13. When dough has risen, gently dock center with finger tips and use your hands to create a risen ridge about 1-inch wide around the edge.

T H E S A U C E

Philadelphia Tomato Pie-Style

INGREDIENTS

2 tablespoons extra-virgin olive oil

2 tablespoons unsalted butter
4 cloves garlic, finely grated
1 tablespoon dried oregano
1 teaspoon red pepper flakes
1 (28-ounce) can whole peeled tomatoes
(roughly pureed in a food processor)
1 tablespoon sugar
1 shallot or small onion
Kosher salt
Basil leaves (optional for topping)
Finely grated Mozzarella
(or cheese of your choice) for topping

DIRECTIONS

1. Heat olive oil and butter in a medium saucepan over medium-high heat until butter melts.
2. Add garlic, oregano, and pepper flakes. Cook, stirring constantly, until softened and fragrant, about 1 minute.

3. Add tomatoes, sugar, and whole shallot. Bring to a bare simmer and cook, stirring occasionally, until rich and thick, about 45 minutes.

4. Season to taste with salt. Allow to cool in fridge while dough rises.

BAKE ZE PIZZZZA!

1. Spread sauce & basil leaves (if using) generously over dough, leaving the raised 1-inch edge un-sauced.

2. Bake until edges are light golden brown and crisp, about 20 minutes total (rotating pan once half way through baking.

3. Remove from oven and allow to cool at room temperature for at least 15 minutes. Sprinkle with cheese, cut into slices, and serve.