Roman Tray Pizza with Tomato and Mozzarella

What you need

• 500 g (4 cups) bread flour, or tipo 0 flour
• 370 ml (1 1/2 cups) lukewarm water
• 3 g (1 tsp) active dry yeast
• 10 g (2 tsp) fine salt, for the dough
• 5 tbsp olive oil, extra virgin, divided
• 400 g (14 oz) tomato passata
• 1 pinch salt, for the sauce
• 300 g (10 oz) mozzarella, low-moisture, or well-drained fresh, sliced then diced
• 1 tsp dried oregano

Method

Restated from the original video

1. 1

   Stir the yeast into the water and let it sit for 5 min. Mix the flour and salt in a large bowl, pour in the yeast water and 1 tbsp of oil, and stir into a sticky, shaggy dough.

2. 2

   Cover and rest 15 min. With a wet hand, lift one edge of the dough, stretch it up and fold it over the center. Turn the bowl a quarter and repeat, 4 folds in all.

3. 3

   Cover and let the dough rise at room temperature until doubled, about 1 1/2 hours. Repeat the folding once halfway through.

4. 4

   Pour 2 tbsp of oil into a 40 x 30 cm (16 x 12 in) rimmed baking tray and tip the dough onto it. With oiled fingers, press it out toward the corners. If it springs back, rest it 10 min and press again.

5. 5

   Cover and leave the dough in the tray to rise for 40-50 min. Meanwhile, set the oven rack low and heat the oven to 250 °C (480 °F).

6. 6

   Stir the passata with 1 tbsp of oil and a pinch of salt. Spread it over the dough, leaving a thin border.

7. 7

   Bake on the low rack until the base is set and the sauce has darkened slightly, 12 min.

8. 8

   Scatter the mozzarella over the pizza and sprinkle with the oregano. Bake until the crust is golden and the cheese is bubbling in spots, 6-10 min.

9. 9

   Slide the pizza onto a board, drizzle with the last tbsp of oil, and cut into rectangles with scissors or a large knife. Serve warm.

Imported from ricette.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.