Bakery-Style Pizza

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.

• Preparation Time: 25 mins
• Cooking Time: 15 mins
• Total Time: 40 mins
• Calories: 271 Calories

Ingredients

• 1 teaspoon active dry yeast
• 1 ¼ cups warm water
• 3 cups bread flour
• ¼ cup olive oil, divided
• 1 ½ teaspoons fine salt
• ¼ cup grated Pecorino Romano cheese
• 1 (28 ounce) can plain crushed tomatoes
• 1 (14 ounce) can pizza sauce (such as Don Peppino®)
• 8 ounces low-moisture whole-milk mozzarella, very thinly sliced

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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.

Step 4

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.

Step 5

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

Step 6

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.

Step 7

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

Step 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.