A simple tomato sauce and oregano grace Nancy Silverton’s excellent Neapolitan-style pizza.
- 2 tablespoons fresh cake yeast (plus 1/ packed teaspoon)
- 3 ¾ cups bread flour
- Extra-virgin olive oil
- 1 tablespoon kosher salt
- 28 ounces whole tomatoes (1 can drained)
- 2 tablespoons extra-virgin olive oil (plus more for garnishing)
- 2 teaspoons kosher salt
- 2 teaspoons sugar
- Sea salt and dried or fresh oregano (for garnishing)
Prepare the Flour and Water for the Pastry
Step-1: Break up the yeast and add it to the lukewarm water in a medium basin. You need to wait 3 minutes for the yeast to dissolve. Add half a cup of bread flour and stir until combined. When the sponge is bubbling and thicker, after 12 to 18 hours, remove the plastic wrap and leave the bowl at room temperature.
Step-2: Olive oil should be used to coat a big basin lightly. Mix the sponge with 1 1/4 cups + 2 teaspoons of lukewarm water in the bowl of a stand mixer outfitted with the dough hook. To the bowl, using the paddle attachment, add the remaining two teaspoons of yeast and 3 1/4 cups of bread flour. Mix on low speed for 2 minutes, scraping down the sides of the bowl as necessary. When the dough is smooth and pulls away from the edge of the bowl, about 7 minutes after adding the salt, the dough is done mixing at medium speed. Gather the dough into a ball on a floured surface, then roll it about to coat it with oil before placing it in the prepared bowl. Wrap the bowl in plastic wrap and let it out on the counter for 1 1/2 hours or until the dough has doubled.
Step-3: Release the dough onto a floured surface. Flip the dough over so that the folded side faces the bowl, then fold the top and bottom in toward the center and the right and left sides toward the center. Leave in a plastic bag for 1 hour at room temperature or until the volume doubles.
Step-4: Spread parchment paper on a baking pan. The dough should be turned onto a floured board and cut into nine 4-ounce pieces. Roll them into balls and place them on a baking sheet, oil-side up. Cover with a dish towel and set aside for 1 hour.
Concurrently, Prepare the Tomato Base.
Step-1: The tomatoes should be processed in a food blender or processor until completely smooth. Put in a bowl and mix with the rest of the stuff, excluding the toppings.
Step-2: Turn on the oven to 500 degrees. Prepare four 8-inch cake pans by lightly oiling them. Spread the bottom of the cake pan with the dough by placing one dough ball in the pan and flattening it with your fingertips. Apply three tablespoons of the sauce all over the dough. Add another three dough balls and extra sauce, and repeat. The pizzas need around 10 minutes in the oven to get a golden crispness on the bottoms. Dress with oil, salt, and oregano, and serve hot. Use the leftover dough and sauce in a second round.
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