Serves 4 to 6
Ingredients
- 4 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 1/4 cups canned San Marzano tomatoes, crushed by hand
- 4 garlic cloves, crushed and peeled
- 1 teaspoon dried oregano, preferably Sicilian oregano on the branch
- Kosher salt
- Peperoncino flakes
- 2 pounds pizza dough, at room temperature
- 1 1/2 cups grated low-moisture mozzarella
- 1/4 cup freshly grated Grana Padano
- Toppings (optional) such as mushrooms, pepperoni, roasted peppers, thinly sliced prosciutto, or other family favorites
- Fresh basil leaves
Directions
Preheat the oven to 500 degrees. Combine 2 tablespoons olive oil, the tomatoes, garlic, and oregano in a medium bowl. Season with 1 teaspoon salt and a big pinch of peperoncino, and let this sauce sit while you prep the dough.
Brush a half-sheet pan with the remaining 2 tablespoons of olive oil. Punch down the dough, and spread it in the pan all the way to the edges. (If the dough doesn’t stretch easily, stretch it as far as you can, wait a few minutes for it to relax, and then stretch again- repeating until you get all the way to the edges.)
Remove and discard the garlic from the sauce. Spread the sauce almost to the edges of the dough. Sprinkle with the mozzarella and grated Grana Padano. Layer on toppings of your choice. Bake on the bottom rack of the oven until the cheese is browned and bubbly and the underside of the crust is crisp and deep golden, 15 to 20 minutes. Tear the basil and sprinkle it over the top, and serve.
Active Time: 15 minutes
Total Time: 35 minutes
