- 4 cups Italian “00” flour, plus extra for dusting dough
- 2 teaspoons sea salt
- 1 teaspoon active dry yeast
- 2 teaspoons sugar
- 12 ounces warm water
- 2 tablespoons extra virgin olive oil
- 28 ounces canned tomatoes (from your garden or San Marzano)
- 1 teaspoon salt
- 1 tablespoon sugar
- Optional additions: minced garlic cloves, oregano, crushed red peppers
For dough: Combine flour, salt, yeast, and sugar in the bowl of a mixer and stir to blend with wooden spoon. Attach dough hook, add water and olive oil and knead on low speed just until mixture comes together. Allow to rest for 10 minutes, at this point there should be no flour on the bottom of the bowl. Then knead on low speed for another ten minutes. The mixture should come together into a ball that barely sticks to the bottom of the bowl. You may need to add up to ½ cup additional flour if dough is stilling sticking to the bottom of the bowl. Wrap the ball in plastic wrap and refrigerate for at least 8 hours.
For sauce: Puree tomatoes without juice. Cook all ingredients over low heat for forty minutes.
To assemble: Preheat oven to 425°. Prepare the bottom of heavy deep-dish pan with 2 tablespoons extra-virgin olive oil and sprinkling with cornmeal if you like. Stretch dough by pushing around the outside with your fingers and rotating slowly. Put in dish and allow the dough to rest for fifteen minutes. Bake crust in oven for 12 minutes. Cover with sauce, cheese, and toppings of your choice. Bake for an additional 20-25 minutes with toppings and serve.