Categories: Pizza
Ingredients
- Pizza Dough:
- 1 1/3 cups water
- 1 tsp sugar
- One package active dry yeast
- 3 cups plus 1 tbsp. all-purpose flour
- 1/4 cup cornmeal
- 1 tsp coarse salt
- 1/4 cup olive oil, plus more for the bowl
- Slow-Roasted Tomatoes (see recipe)
- 1/4 cup grated Parmesan or Pecorino-Romano cheese
Directions
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Combine the water, sugar and yeast in a medium bowl and let stand for 3 to 4 minutes to dissolve the yeast.
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Whisk together 3 cups of the flour, the cornmeal, and salt in another medium bowl. Slowly add one-third of the flour mixture to the yeast mixture, stirring with a wooden spoon; then add another third and stir. Add the olive oil, then the remaining flour, and stir.
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Sprinkle the remaining tbsp. of flour on a counter-top, turn out the dough, and knead until smooth. Transfer the dough to a large oiled bowl and turn to coat in oil. Cover and let rise overnight in the fridge.
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The next day, oil a rimmed baking sheet. On a lightly floured board, roll the dough out to the size of the pan. Fit the dough into the pan and let rest for 30 minutes.
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Preheat the oven to 450 with a rack in the center position. Spread the tomatoes evenly over the dough. Bake for about 30 minutes, until the tomatoes are bubbling and the dough is golden brown. Remove from the oven and sprinkle on the grated cheese.