Chef notes
I love this recipe because it reminds me of where I grew up. It is a staple at every gathering because it's easy to make, tastes great and can feed a crowd.
Swap option: Use Parmesan instead of pecorino Romano cheese.
Ingredients
- 8 cups all-purpose flour
- 1 ounce (about 5 teaspoons) kosher salt
- 3 cups warm water
- 1/2 ounce (2 packets) instant dry yeast
- 1 ounce (about 7 teaspoons) sugar
- 4 ounces (about 1/2 cup) extra virgin olive oil, divided, plus more
- 2 15-ounce cans pizza sauce
- 2 teaspoons oregano
- 4 ounces grated pecorino Romano cheese
Preparation
1.In a large mixing bowl combine flour and salt.
2.In a separate bowl whisk together water, yeast, sugar and 2 ounces of the olive oil. Let sit at room temperature until you start to see bubbles rise to the top of the water and yeast mixture (this will let you know that the yeast is active).
3.Add the yeast mixture into the flour mixture and mix by hand, or in the bowl of a stand mixer fitted with a dough hook, until a smooth, sticky dough has formed.
4.Oil a non-reactive container (be sure to use a large enough container for the dough will triple in size) with the remaining olive oil. Transfer the dough to prepared container and completely coat the dough in oil. Cover with plastic and let proof overnight in your refrigerator.
5.The following day, preheat oven to 375°F.
6.Grease a 13- by 18-inch sheet tray. Stretch the dough onto the tray to evenly expand and cover the entire sheet tray. Cover the dough with plastic wrap and let proof in a warm place, (about an hour) until it doubles in size.
7.Once the dough has doubled, gently spoon pizza sauce evenly over the entire surface of the dough leaving a 1/2-inch of space around for the crust. Sprinkle on oregano and grated Romano cheese.
8.Place in the oven and bake for 15-20 minutes, or until the dough is golden brown on the edges and bottom. Remove from the oven, let cool completely to room temp, cut into square slices and serve.
