***Credit to the amazing: Serious Eats***
Keep reading for the recipe! ^_^
INGREDIENTS
For the Dough
3 1/2 c. all-purpose
2 tsp kosher salt
1 tsp instant yeast
1/2 cup extra-virgin olive oil (divided)
1 1/2 cups + 1 1/2 tbs warm water
For the Sauce
- 1/4 c. extra-virgin olive oil
- 4 medium garlic cloves (smashed)
- 1 (28-oz.) can whole peeled tomatoes packed in tomato juice (drained)
- 2 tsp dried oregano
- 1/2 tsp red pepper flakes
- 2 tsp sugar
- 4 sprigs basil, leaves and stems reserved separately
- Kosher salt (to taste)
- 2 c. shredded mozzarella cheese
DIRECTIONS
For the Dough
1. Combine flour, salt, yeast, and olive oil in a large bowl. Whisk to combine, then add water.
2. Stir together vigorously with a spoon until homogeneous, about 3 minutes.
3. Cover bowl with plastic wrap and allow to rest at room temperature for at least 8 hours and up to 15. (meanwhile, make the sauce!)
4. Pour remaining olive oil into rimmed baking sheet and spread over entire inner surface with hands.
5. Transfer dough to 13- by 18-inch rimmed baking sheet and rub top surface with oil until thoroughly coated.
6. Cover with baking sheet with plastic wrap and allow to rise at room temperature until dough has spread out to touch nearly each rim of baking sheet, about 2 hours.
For the Sauce
1. Heat olive oil and garlic cloves in 8-inch skillet over medium heat until lightly bubbling.
2. Reduce heat to low and cook until garlic is light brown and tender, about 10 minutes, flipping garlic cloves once during cooking.
3. Transfer garlic cloves to bowl of food processor or blender (without the oil).
2. Reduce heat to low and cook until garlic is light brown and tender, about 10 minutes, flipping garlic cloves once during cooking.
3. Transfer garlic cloves to bowl of food processor or blender (without the oil).
4. Add drained tomatoes. Process or blend until roughly pureed, and set aside.
5. Transfer garlic-scented olive oil to large saucepan and heat over medium-high heat until shimmering.
5. Transfer garlic-scented olive oil to large saucepan and heat over medium-high heat until shimmering.
6. Add oregano and red pepper flakes and cook, stirring constantly until fragrant, about 1 minute.
7. Add tomato mixture, sugar, and basil stems.
8. Bring to a simmer, reduce heat to low, and cook, stirring occasionally, until slightly reduced, about 30 minutes. Season to taste with salt.
Assembly of ZE PIZZA!
1. Adjust oven rack to middle position and preheat oven to 550°F.
2. Carefully remove plastic wrap from pizza dough
3. Using oiled hands and being as gentle as possible to maintain air bubbles, push and stretch the dough into the corners of the pan by pressing out from the center and lifting each corner and stretching it beyond the edge of the pan.
3. Using oiled hands and being as gentle as possible to maintain air bubbles, push and stretch the dough into the corners of the pan by pressing out from the center and lifting each corner and stretching it beyond the edge of the pan.
It should pull back until the pan is just filled with dough.
4. Spread approximately 2/3 cup of sauce over top surface of pizza with back of spoon, leaving 1-inch border all the way around the edge.
5. Sprinkle with half of Parmesan, focusing on edges of crust.
6. Bake for 5 minutes, remove from oven, and spread mozzarella evenly over surface.
7. Dot more tomato sauce in irregular spots on surface (you may have extra sauce).
8. Top with basil leaves and remaining Parmesan.
5. Sprinkle with half of Parmesan, focusing on edges of crust.
6. Bake for 5 minutes, remove from oven, and spread mozzarella evenly over surface.
7. Dot more tomato sauce in irregular spots on surface (you may have extra sauce).
8. Top with basil leaves and remaining Parmesan.
9. Return to oven and bake until crust is well browned and cheese is melted and lightly browned in spots
(about 10 to 15 minutes longer)
(about 10 to 15 minutes longer)
10. Allow to cool at room temperature for 5 minutes.
11. Transfer to a large cutting board (pizza may stick to pan at some point—use a spatula to carefully pry it off), cut into 8 or 12 rectangular slices, and serve.
11. Transfer to a large cutting board (pizza may stick to pan at some point—use a spatula to carefully pry it off), cut into 8 or 12 rectangular slices, and serve.
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