This New York classic is a cheese-first kind of slice.
Author: The Chef
Recipe type: Main
Ingredients
DOUGH
2 tbsp. extra-virgin olive oil, plus more for bowl
2 tsp. active dry yeast
1½ c. lukewarm water
1 tsp. granulated sugar
4 c. (480 g.) all-purpose flour
2 tsp. kosher salt
PIZZA
1 (28-oz.) can whole peeled tomatoes
4 cloves garlic, finely chopped, divided
6 tbsp. extra-virgin olive oil, divided, plus more for pan
1½ tsp. kosher salt, plus more
16 oz. low-moisture mozzarella, shredded or thinly sliced
½ c. fresh basil leaves, finely chopped
Instructions
DOUGH
Grease a large bowl with oil. Place yeast in a small bowl. In another small bowl, stir water and granulated sugar until sugar dissolves, then sprinkle over yeast. Let sit until frothy, about 5 minutes.
In the large bowl of a stand mixer fitted with the dough hook, combine flour, salt, and oil. Pour in yeast mixture, then beat on medium speed until well combined. Increase speed to medium-high and continue to beat until dough pulls away from sides of bowl and becomes smooth and elastic, about 8 minutes.
Transfer dough to prepared bowl. Let rise until doubled in size, at least 1 hour and 30 minutes at room temperature or preferably up to 12 hours in the refrigerator.
PIZZA
Let dough come to room temperature, at least 1 hour, if needed. Place a rack in lower third of oven; preheat to 500°.
Drain tomatoes in a fine-mesh sieve set over a large bowl. Using your hands, crush tomatoes as finely as you can. Let sit in sieve to continue draining, about 2 minutes. Discard or reserve liquid for another use.
Place tomatoes in bowl. Add half of garlic, 2 tablespoons oil, and 1½ teaspoons salt and mix to combine.
Generously grease a baking sheet with oil. Gently punch down dough and transfer to prepared tray. Using your fingers and sides of your palms, gently stretch dough to fill whole tray. If dough springs back, cover with plastic wrap and let dough rest at room temperature 10 minutes. Top dough with cheese and dollop with sauce, leaving a ½" border on all sides.
Bake pizza until cheese is bubbling and crust is deeply golden, 20 to 25 minutes.
In a small bowl, mix basil and remaining garlic and 4 tablespoons oil; season with salt. Drizzle basil sauce over pizza.
Recipe by 5* trending recipes with videos at https://food.theffeed.com/2023/02/13/grandma-pizza/