Nitrate & Nitrite Free Grandma-Style Pizza
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Learn more →Ingredients
6 servings
For the dough
- 3 cups bread flour
- 2 ¼ tsp instant yeast (1 standard packet)
- 1 ½ tsp kosher salt
- 1 tsp granulated sugar
- 1 cup warm water (about 110°f / 43°c)
- 2 tbsp olive oil, plus more for the pan
For the pan
- ¼ cup olive oil, for the pan
For the sauce
- 1 can (28 oz) whole peeled tomatoes
- 2 cloves garlic, minced
- 1 tbsp olive oil
- ½ tsp dried oregano
- ½ tsp kosher salt
- ¼ tsp red pepper flakes
For the topping
- 8 oz low-moisture mozzarella, coarsely grated
- ¼ cup grated pecorino romano or parmesan
For serving
- ¼ cup fresh basil leaves, torn (optional)
Instructions
- 1
In a large mixing bowl, whisk together the bread flour, instant yeast, kosher salt, and sugar. Add the warm water and 2 tbsp olive oil, then stir with a wooden spoon or your hand until a shaggy, sticky dough forms with no dry flour remaining.
- 2
Pour the 1/4 cup olive oil into a 13x9-inch baking pan and tilt to coat the bottom and sides evenly. Transfer the dough to the pan and turn it once to coat in oil. Press and stretch the dough toward the edges as far as it will go without tearing — it will spring back and won't reach the corners yet. Cover the pan loosely with plastic wrap and let the dough rest at room temperature for 1 hour, until noticeably puffed and relaxed.
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