Sicilian pizza

Ingredients:

Dough

• 4 cups flour + extra for work
• 2 teaspoons of sugar
• 2 teaspoons coarse salt
• 1 teaspoon of instant yeast
• 1 and 3/4 cups warm water (38°C - 43°C)
• 6 tablespoons extra-virgin olive oil, plus extra for greasing the bowl

Toppings

• 1 can (800 g) canned whole peeled tomatoes (preferably San Marzano)
• 1.5 tsp coarse salt + extra for sprinkling
• 340 g whole milk mozzarella, thinly sliced

Preparation:

1. Knead the dough:

   
   In a medium bowl, whisk together the flour, sugar, salt, and yeast. Pour warm water into a larger bowl, then add the flour mixture and mix. Stir in 2 tablespoons of olive oil and knead into a very sticky dough. Turn it out onto a lightly floured surface and knead, dusting with flour as needed, until the dough no longer sticks to your fingers, about 2 minutes. Transfer to a lightly oiled large bowl and turn to coat with oil. Cover tightly with plastic wrap and refrigerate overnight.
   
2. Grease a 27 x 42 cm baking sheet with 3 tablespoons of olive oil. Place the dough on the baking sheet and stretch it to fit the pan. Brush with the remaining 1 tablespoon of olive oil. Cover loosely with plastic wrap and let rise at room temperature for about 2 hours.
3. Meanwhile, position a rack in the upper third of the oven and preheat the oven to 230°C.

4. Prepare the sauce:

   
   Combine the tomatoes, their juices, and salt in a medium bowl and crush well with your hands or a potato masher. Uncover the dough and sprinkle with salt. Carefully place the baking sheet in the oven (the dough may fall when the pan hits it). Bake until golden brown, about 20 minutes. Remove the crust from the oven, top with sliced ​​mozzarella, and scatter 2 cups of mashed tomatoes. Bake until the cheese begins to bubble through the sauce and brown, another 15-20 minutes.
   
5. Let the pizza rest for 10 minutes, then remove it from the baking sheet with a spatula and transfer it to a cutting board. Let it cool for 1-2 minutes before slicing.