This is a pizza similar to the one served at Pequod’s Pizza in Chicago.
INGREDIENTS
- Lots of slices of mozzarella cheese
- 1/4 C EVOO
- Lots of salt and pepper – about 1 TBL each
PIZZA DOUGH - 3 C Flour
- 2 TBL yeast
- 1/4 C very warm (not hot) water
- 1 TBL sugar
- 1 TBL EVOO
TOPPINGS - San Marzano whole tomatoes (crushed)
- Pecorino / Romano cheese
- Oregano
- Toasted garlic
STEP BY STEP
- Mix together yeast, warm water and sugar
- Let proof while you prepare all the other ingredients
- Pulse together the flour and the yeast mixture and the EVOO
- Drizzle ice cold water into the (running) food processor until the dough starts to ball up
- Remove to finish on floured surface – knead until it is springy and responsive
- Preheat your oven to at least 500º but 600º if you have that capability
- Set aside in a slightly warm space to rise for 30-45 minutes
- Warm cast iron skillet to about 200º
- Pour in EVOO, salt and pepper – brush bottom and sides with oil
- Turn out dough onto skillet and flatten it (roughly) by hand, but not quite to the edge/side of the pan
- Lay mozzarella cheese between the sides and the dough – all the way around
- Keep laying until the whole thing is covered from edge to center to edge
- Crush your tomatoes all across the cheese
- Add your romano, and other toppings
- Put into your super-hot oven for 16-24 minutes
- Serve in nice thick crunchy slices.
