Ingredients:

  • 2 cups (250g) All-Purpose Flour, plus more for dusting
  • 1 teaspoon (5ml) Instant Dry Yeast
  • 1 teaspoon (6g) Salt
  • 1 tablespoon (15ml) Olive Oil, plus more for greasing
  • 1 1/4 cups (300ml) Warm Water (105-115°F / 40-46°C)
  • 2 tablespoons (30ml) Olive Oil
  • 2 cloves Garlic, minced
  • 1/2 teaspoon Dried Oregano
  • 1/4 teaspoon Red Pepper Flakes (optional)
  • 1 (28 ounce / 800g) can Crushed Tomatoes
  • 1 teaspoon (5g) Sugar
  • Salt and Black Pepper to taste
  • 8 ounces (225g) Whole Milk Mozzarella, shredded
  • 4 ounces (110g) Pecorino Romano Cheese, grated (or Parmesan)
  • Optional: Anchovies, chopped
  • Optional: Sliced Olives (black or green)

Instructions:

  1. Combine flour, yeast, and salt in a large bowl (or the bowl of a stand mixer).
  2. Add olive oil and warm water to the dry ingredients. Mix until a shaggy dough forms.
  3. Knead the dough for 5-7 minutes (or 5 minutes with a dough hook) until smooth and elastic.
  4. Lightly grease the mixing bowl with olive oil. Place the dough in the bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
  5. Heat olive oil in a saucepan over medium heat. Add garlic, oregano, and red pepper flakes (if using) and cook until fragrant.
  6. Stir in crushed tomatoes, sugar, salt, and pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally.
  7. Grease the baking pan generously with olive oil. Gently punch down the dough and transfer it to the pan.
  8. Gently stretch the dough to fit the pan. If it resists, let it rest for a few minutes and try again. Cover and let rise for 30 minutes.
  9. Preheat oven to 450°F (230°C).
  10. Spread the tomato sauce evenly over the dough. Sprinkle with mozzarella and Pecorino Romano cheese. Add any optional toppings.
  11. Bake for 25-30 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
  12. Let the pizza cool in the pan for a few minutes before slicing and serving.