Recipe Courtesy of Zoli’s NY Pizza Tavern, Dallas, Texas
Yield: 9 slices
2 tablespoons extra virgin olive oil
1 24-ounce dough ball
1 28-ounce can Italian plum tomatoes (San Marzano style)
1 28-ounce can California plum tomatoes
1 clove garlic, minced
1 pinch, dried oregano
4 basil leaves, chopped
1 tablespoon salt
10-12 ounces mozzarella, shredded
Parmigiano Reggiano, grated, as needed
Using a 16-inch x 16-inch x 1-inch Sicilian pizza pan, oil bottom and sides. Stretch dough into pan, try to reach sides.
Cover with plastic wrap and let proof in a warm area for 1-2 hours. Dough should begin spreading to corners.
Preheat oven to 550 F.
Combine tomatoes in a bowl. Crush each tomato individually, by hand.
Add remaining ingredients (except for cheese) and mix to a chunky consistency.
Pull dough to pan’s edges.
Cover with cheeses.
Using a big spoon, drop tomato sauce “dollops” across crust –– don’t cover entire crust with sauce.
Bake pizza in oven’s middle rack for 5-7 minutes.
Rotate pizza 180 degrees. Bake 5 more minutes or until cheese is bubbly and browned on top. Pizza bottom should be golden brown and crispy.