Spicy Tomato Pie

Jul 7

500 g (3 1/2 cups) all-purpose flour

10 g (2 tsp) sea salt

5 g (1 tsp) rapid-rise yeast

30 g (2 1/4 tbsp) extra-virgin olive oil, plus more for greasing pan

325 g (1 cup + 6 tbsp) water

¼ cup Pecorino Romano cheese

dried oregano (optional)

In the bowl of a stand mixer fitted with the dough hook, combine the flour, salt, and yeast. Add the olive oil and water, then mix on low speed for 3 minutes. Let the dough rest for 10 minutes, then knead on low for another 10 minutes until smooth.
Cover the bowl tightly and refrigerate for 8–24 hours.
About 2 hours before baking, generously coat a 13×18-inch rimmed baking sheet with olive oil. Remove the dough from the fridge and turn onto a lightly floured surface, shape into a ball, place it in the oiled pan, and coat it lightly with more oil. Cover loosely and rest for 1 hour on your countertop. The dough will spread out as it reaches room temperature.
Gently stretch the dough to fill the pan. Cover again and let rise for another hour. Meanwhile preheat the oven to 450°F.
Press the dough lightly with your fingertips to remove large air bubbles, leaving a 1-inch border around the edges. Spread the Ugly Spicy Sauce evenly (and pour it on thick) over the dough, leaving the border uncovered.
Bake for about 20 minutes, rotating the pan halfway through, until the crust is golden brown.
Let cool for at least 15 minutes. Sprinkle generously with grated Pecorino Romano cheese and oregano to your liking, slice, and serve.

Prep Time: 25 mins | Cook Time: 1 hr 10 mins | Rising Time: 10 hrs
Total Time: 11 hrs 35 mins

Shakshuka