Bakery-Style Pizza

Name: Bakery-Style Pizza
Ingredients: Dough:; 1 1/4 cups warm water; 1 teaspoon active dry yeast; 3 cups bread flour; 1 1/2 teaspoons fine salt; 1/4 cup olive oil, divided; Sauce:; 1 (28 ounce) can plain crushed tomatoes; 1 (14 ounce) can pizza sauce (such as Don Peppino(R)); Cheese:; 8 ounces low-moisture whole-milk mozzarella, very thinly sliced; 1/4 cup grated Pecorino Romano cheese

12 ingredients

8 steps

Ingredients

Dough:
1 1/4 cups warm water
1 teaspoon active dry yeast
3 cups bread flour
1 1/2 teaspoons fine salt
1/4 cup olive oil, divided
Sauce:
1 (28 ounce) can plain crushed tomatoes
1 (14 ounce) can pizza sauce (such as Don Peppino(R))
Cheese:
8 ounces low-moisture whole-milk mozzarella, very thinly sliced
1/4 cup grated Pecorino Romano cheese

Directions

1

Combine water and yeast in a small bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
2

Combine flour and salt together in the bowl of a stand mixer fitted with a dough hook attachment. Pour in yeast mixture. Knead dough until smooth, about 7 minutes.
3

Grease a large bowl lightly with olive oil. Form dough into a tight ball and lightly grease the top. Place in the bowl; cover loosely with plastic wrap. Let rise until doubled in volume, about 30 minutes.
4

Mix crushed tomatoes and pizza sauce together in a bowl to make sauce.
5

Grease a heavy-gauge rimmed 12x17-inch baking sheet generously with olive oil. Press dough into the bottom. Prick dough all over with a fork. Arrange mozzarella cheese slices over dough; cover with 1 cup sauce. Sprinkle Pecorino Romano cheese on top. Drizzle remaining olive oil over pizza.
6

Let pizza rise in a warm area until puffy, about 1 hour.
7

Preheat oven to 450 degrees F (230 degrees C).
8

Bake pizza on the center rack of the preheated oven until edges are very dark brown but top is not burnt, 15 to 20 minutes. Cool in the pan for 5 minutes before slicing into squares.