Ingredients: |
Ingredients: Dough:
1 3/4 C warm water (110 degrees)
1/2 C plus 1 tablespoon extra-virgin olive oil
1 Tbs sugar
5 C flour
4 1/2 tsp instant or rapid-rise yeast
2 tsp salt
Sauce:
1 Tbs extra-virgin olive oil
3 garlic cloves, minced
1 1/2 tsp dried oregano
1/4 tsp red pepper flakes
2 Tbs tomato paste
28 oz can crushed tomatoes
Salt
3 oz Parmesan cheese, grated
12 oz mozzarella cheese, shredded
2 Tbs chopped fresh basil
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Directions: |
Directions:Dough:
Grease large bowl. Combine water, 1/4 cup oil, and sugar in 2-cup liquid measuring cup. Using stand mixer with dough hook, mix flour, yeast, and salt on low speed until combined, about 30 seconds. Increase speed to medium-low, add water mixture, and knead until dough is uniform in texture, about 3 minutes. Transfer dough to prepared bowl, cover with plastic wrap, and let rise at room temperature until doubled in size, 1 to 11/2 hours.
Coat rimmed baking sheet with 1/4 cup oil. On lightly floured work surface, use rolling pin to roll dough into 16x12-inch rectangle. Transfer to sheet and stretch to cover sheet, pressing into corners. Brush evenly with remaining 1 tablespoon oil and cover with plastic. Set in warm spot until slightly risen, about 20 minutes.
Sauce:
Heat oil in large saucepan over medium heat until shimmering. Cook garlic, oregano, and pepper flakes until fragrant, about 30 seconds. Stir in tomato paste and cook until just beginning to brown, about 2 minutes. Add tomatoes and simmer until reduced to 3 cups, about 10 minutes. Off heat, season with salt to taste.
Adjust oven rack to lowest position and heat oven to 450 degrees. Remove plastic and, using your fingers, make indentations all over dough. Sprinkle dough with 1 cup Parmesan and bake until cheese begins to melt, 7-10 minutes. Remove from oven and spoon sauce over pizza, leaving 1-inch border. Bake until sauce is deep red and steaming, 7-10 minutes.
Sprinkle mozzarella and remaining 1/2 cup Parmesan over sauce and bake until cheese is golden brown, about 12 minutes. Remove pizza from oven and let rest for 5 minutes. Sprinkle with basil. Serve. |
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