Dough stretched out on an oiled baking sheet, topped with mozzarella, a garlic and olive oil tomato sauce then baked until the bottom is nice and crispy.
In a large mixing bowl or the bowl of a stand mixer, mix the yeast, water, and 1 TBSP of the oil. Add the flour and salt and mix until well combined and dough pulls away from the sides of the bowl (adding a little more water or flour if necessary).
Knead the dough by hand or use a dough hook on a stand mixer for about 2 minutes then form the dough into a ball.
Add the remaining 1 TBSP of oil to a large bowl. Put the dough ball into the bowl and roll around to completely coat in oil. Cover the bowl and refrigerate for 24 hours.
THE SAUCE:
Add the sauce ingredients to a blender or food processor and pulse until smooth.
ASSEMBLY:
Pull the dough from the fridge and allow to sit out at room temperature for about 20 minutes.
Preheat oven to 475°F. Pour the 1/2 cup of olive oil onto a 18x13 rimmed baking sheet and tilt to coat evenly.
Stretch the dough to fit the baking sheet, if the dough starts pulling away from the edges let is rest for about 10 minutes.
Sprinkle the dough evenly with the mozzarella then add small dollops of sauce all over the top.
Bake in the preheated oven for 17 to 20 minutes or until the bottom crust is golden brown and crispy.
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