Project Description

Now found exclusively at one well-known pizza garden in Gravesend, Brooklyn, this style of pizza was once found in neighborhood bakeries. This pizza is deceivingly light, crisp, and slightly spicy. Enjoy with a can of soda.

Prep: 25 mins
Cook: 15 mins
Additional: 1 hr 40 mins
Total: 2 hrs 20 mins
Servings: 12
Yield: 12 square slices

Ingredients

Original recipe yields 12 servings
Dough:
Sauce:
Cheese:

Directions

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

  • 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.

  • 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.

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

  • Grease a heavy-gauge rimmed 12×17-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.

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

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

  • 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.