Ingredients:
- 500g (17.6 oz) Bread Flour, plus extra for dusting
- 375g (13.2 oz) Water, lukewarm (about 95°F/35°C)
- 10g (0.35 oz) Active Dry Yeast
- 10g (0.35 oz) Sugar
- 15g (0.53 oz) Salt
- 30ml (1 fl oz) Olive Oil, plus more for greasing the pan
- 450g (16 oz) Brick Cheese, shredded (or a mix of low-moisture mozzarella and Monterey Jack)
- 225g (8 oz) Canned Tomato Sauce, preferably crushed
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Garlic Powder
- Pinch of Red Pepper Flakes (optional)
- Olive Oil, for drizzling
- Optional toppings: Pepperoni, sausage, mushrooms, onions, etc.
Instructions:
- Combine lukewarm water, yeast, and sugar in a bowl. Let stand until foamy.
- In a large bowl, combine flour and salt. Add the yeast mixture and olive oil. Mix until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes, until smooth and elastic.
- Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Gently punch down the dough and wrap tightly with cling film. Place in the fridge for 24-48 hours.
- Generously grease the 9x13 inch baking pan with olive oil.
- Gently press and stretch the dough into the prepared pan, pushing it into the corners. It may resist at first; let it rest for 15 minutes and try again.
- Cover and let the dough rise in the pan for another 30-60 minutes.
- Preheat oven to 450°F (232°C).
- Evenly distribute the shredded cheese over the dough, making sure to push some cheese up against the edges of the pan. Top with dollops of tomato sauce in parallel stripes. Sprinkle with oregano, garlic powder, and red pepper flakes (if using).
- Bake for 20-25 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned around the edges.
- Let the pizza cool in the pan for a few minutes before carefully removing it. Cut into squares and serve immediately. Drizzle with olive oil, if desired.