Stir together the warm water and yeast in a large mixing bowl.
Stir in the flours and salt until a dough is formed.
Use your hands to knead the dough in the bowl until the dough is smooth and elastic and can be formed into a ball, about 10 minutes.
Drizzle 1 TBSP of the olive oil over the dough ball and flip to coat in the oil then loosely cover the bowl and set aside in a warm place to rise for about 1 hour.
Put the 3 TBSP of olive oil into a 14-inch deep dish metal pizza pan and tilt the pan to coat the bottom and sides in the olive oil.
Stretch out the dough so it fits into the pizza pan all the way to the edges then set aside to rise in a warm place for about 20 more minutes.
SAUCE:
Bring a large pot of water to a boil.
Use a sharp knife to cut a shallow X mark on the bottom of each tomato then place the tomatoes in the boiling water and boil for 1 to 2 minutes or until the tomato skin starts to peel.
Drain the tomatoes and rinse under cold water then peel the skin off the tomatoes and discard.
Place the peeled tomatoes back into the now empty pot then use a potato masher to mash the tomatoes.
Stir the olive oil, garlic, oregano, crushed red pepper, and 1/2 tsp salt in with the tomatoes then bring to a boil over medium-high heat.
Reduce heat to medium-low and simmer, occasionally stirring and breaking up the tomatoes, for about 45 minutes or until the sauce has thickened.
Take the sauce off the heat then taste and season with additional salt & pepper if needed.
ASSEMBLY AND BAKING:
Preheat the oven to 475°F.
Spread the sauce evenly onto the dough then sprinkle the mozzarella evenly on top.
Sprinkle the feta and Romano cheese evenly on top of the mozzarella then sprinkle the oregano on top.
Bake the pizza in the preheated oven until the cheese just begins to brown, about 25 minutes.
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