Ok, I grew up with this type of pizza but with a twist, different sauce and toppings.
1. Nice thick square pizza with a crust that is not too crunchy
2. The sauce is a no cook sauce and is very thick
3. The only topping on this is Romano cheese that is put on once the pizza is done.
4. Best eaten at room temp!!!! I would go further and say room temp only, but that is me.
Some people Iknow like to refer to it as bakery Pizza.
I have looked around and pieced together what I like. I chose this recipe since I like simple amounts and simple process. I have not used the overnight fridge process. I always use the dough after the 2 hour rise since I never have that time when I think about making the pizza.
Dough
4 cups All-Purpose flour
1 tsp salt
4 tbsps oil
2 pkgs. dry yeast
1/2 cups of warm water
1 Cup cool water
Mix yeast, 1/2 cup flour, and 1/2 cup water in a bowl covered with plastic wrap. Let rise 15 minutes
Stir to deflate. Mix 2 cups of remaining flour with salt, 1 cup cool tap water, and oil. Add yeast mixture.
Mix in remaining flour.
Knead until smooth.
Let rise until doubled (1 to 2 hours).
Punch dough down and use or put in ziploc bag in the refrigerator until ready to use. I have not tried overnight yet.
Oil bottom of pan and cook
Sauce:
Uncooked Pizza Sauce
crushed tomatoes
tomato paste
Pecorino Romano
Oregano
garlic granuals
sugar
basil
Whisk all together(should be pretty thick). Allow flavors to blend for one hour
before using.
Sauce pizza very heavy. Cook and once removed from the oven cheese it.
I will return to post pics after the cook.
Don
