Sicilian-Style Pizza

williams-sonoma.com

Debbie Fenner

subheading: For the dough:

3 ½ cups (17 ½ oz./500 g) bread flour

1 Tbs. plus 2 tsp. kosher salt

1 ½ tsp. active dry yeast

4 Tbs. extra-virgin olive oil

1 ½ cups (12 fl. oz./375 ml) water, at room temperature

subheading: For the sauce:

3 Tbs. extra-virgin olive oil

8 garlic cloves, coarsely chopped

2 tsp. dried oregano

1 tsp. red pepper flakes, or more to taste

1 can (28 oz./875 g) whole peeled tomatoes

2 tsp. sugar

Kosher salt and freshly ground black pepper

subheading: For the toppings:

1 lb. (500 g) thinly sliced deli-style mozzarella cheese

1 cup (4 oz./120 g) grated pecorino romano cheese

Directions at williams-sonoma.com

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