Bring this Philadephia classic straight to your kitchen.
- For the Dough:
- 500 grams (17.5 ounces, about 3 1/2 cups) all-purpose flour
- 10 grams (.35 ounces, about 2 teaspoons) salt
- 5 grams (.175 ounces, about 1 teaspoon) rapid-rise yeast
- 30 grams (1 ounce, about 2 1/4 tablespoons) extra-virgin olive oil, plus more for greasing pan
- 325 grams (11.5 ounces, about 1 cup plus 6 tablespoons) 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 (28-ounce) 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
Combine flour, salt, and yeast in the bowl of a stand mixer fitted with the dough hook attachment. Whisk to combine. Add olive oil and water. Knead on low speed just until dough comes together, about 3 minutes. Let dough rest for 10 minutes, then knead once more on low speed for 10 minutes. Dough should pull away from sides of bowl but stick to bottom.
Remove dough hook, cover top of mixing bowl tightly with plastic wrap, and let rise in the refrigerator for at least 8 hours and up to 24. Meanwhile, make the sauce.
For the Sauce: Heat olive oil and butter in a medium saucepan over medium-high heat until butter melts. Add garlic, oregano, and pepper flakes. Cook, stirring constantly, until softened and fragrant, about 1 minute. Add tomatoes, sugar, and whole shallot. Bring to a bare simmer and cook, stirring occasionally, until rich and thick, about 45 minutes. Season to taste with salt. Allow to cool in fridge while dough rises.
Two hours before baking, remove dough from fridge. Generously grease the inside of a 13- by 18-inch rimmed baking sheet with olive oil (about 3 tablespoons). Turn dough out onto lightly floured surface. Form into flat ball and transfer to baking sheet. Using your hands, coat the ball on all sides with olive oil. Loosely cover the baking sheet with plastic and let dough rise in a warm spot for 1 hour. The dough should spread out .
Carefully stretch and push the dough into the corners and edges of the pan. Cover loosely, and let rise for 1 hour longer. Meanwhile, adjust oven rack to upper middle position and preheat oven to 450°F. When dough has risen, gently dock center with finger tips and use your hands to create a risen ridge about 1-inch wide around the edge.
Spread sauce generously over dough, leaving the raised 1-inch edge un-sauced. Bake until edges are light golden brown and crisp, about 20 minutes total, rotating pan once half way through baking. Remove from oven and allow to cool at room temperature for at least 15 minutes. Sprinkle with Romano cheese, cut into slices, and serve.
Stand mixer, rimmed baking sheet