Homemade Philadelphia Tomato Pie-Style Pizza

Ingredients

• For the dough:
• 500 grams all-purpose flour
• 10 grams salt
• 5 grams rapid-rise yeast
• 30 grams extra-virgin olive oil, plus more for greasing pan
• 325 grams water
• For the sauce:
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons unsalted butter
• 4 cloves garlic, grated on a microplane grater
• 1 tablespoon dried oregano
• 1 teaspoon red pepper flakes
• 1 can whole peeled tomatoes, roughly pureed in a food processor or blender
• 1 tablespoon sugar
• 1 shallot or small onion
• Kosher salt
• 1/2 ounce finely grated Pecorino Romano cheese

Directions

1. Add the flour, salt, and yeast to the bowl of a stand mixer with the dough hook attached, and whisk them together. Pour in the olive oil and water, then mix on low until the dough gathers into a mass, about 3 minutes. Pause for 10 minutes, then mix again on low for 10 minutes. The dough should clear the sides of the bowl while still clinging to the bottom. Take off the dough hook, seal the bowl well with plastic wrap, and refrigerate the dough for at least 8 hours and up to 24.
2. While the dough is chilling, prepare the sauce. Warm the olive oil and butter in a medium saucepan over medium-high heat until the butter has melted. Stir in the garlic, oregano, and pepper flakes, and cook, stirring the whole time, until the mixture smells fragrant and has softened, about 1 minute. Add the tomatoes, sugar, and whole shallot. Bring the sauce to a very gentle simmer, then cook, stirring now and then, until it turns thick and concentrated, about 45 minutes. Add salt to taste, then chill the sauce in the fridge while the dough rises.
3. 2 hours before you plan to bake, take the dough out of the refrigerator. Coat the inside of a 13- by 18-inch rimmed baking sheet generously with olive oil, using about 3 tablespoons. Tip the dough onto a lightly floured work surface, shape it into a flattened ball, and move it to the baking sheet. Use your hands to slick the dough all over with olive oil. Cover the pan loosely with plastic wrap and set it in a warm place for 1 hour so the dough can rise and begin to relax outward.
4. Gently stretch and press the dough until it reaches the corners and sides of the pan. Cover it loosely again and let it rise for 1 hour longer. Meanwhile, move an oven rack to the upper middle position and heat the oven to 450 degrees F. Once the dough has risen, lightly press your fingertips into the center to dock it, then shape a raised border about 1-inch wide around the outside with your hands.
5. Spoon the sauce generously over the dough, keeping the raised 1-inch rim bare. Bake until the edges are crisp and pale golden brown, about 20 minutes total, turning the pan once midway through. Take the pizza out of the oven and let it cool at room temperature for at least 15 minutes. Finish with Romano cheese, slice, and serve.