Italian Bakery Pizza Recipe Updated

In Providence RI, Italian bakeries sell a crusty pizza with simple toppings (crushed tomatoes, herbs, olive oil) with no cheese or pepperoni. It has a great olive oil and garlic taste. 

In this video you can see what it should look like.Try it. 

Here is a recipe for that pizza.

Dough

• 440 grams water
• 1/2 to 1 teaspoon yeast (the longer you are willing let it rise the less yeast you can use. Less yeast and longer rise time yields better texture, bigger holes)
• 15 grams salt
• 610 grams bread flour
• 1 tablespoon olive oil 10 grams

Here is a link to my older recipe. It produces a crisper less chewy crust.

Topping:

• 1 28-ounce can Italian plum tomatoes - drained
• 2/3 cup tomato puree
• crushed red pepper to taste
• 1/2 teaspoon salt
• 1 to 2 tablespoons fresh herbs (or dry)
• 1 tablespoon olive oil

This will go in the pans

• 1/4 cup olive oil
• 1 teaspoon of salt
• 1 clove garlic - crushed

Dough:

In a mixer add water then yeast then flour the salt. Mix with dough hook.

Allow to rest for a 15 minutes and stretch and fold refrigerate over night for best results or let rise until doubled.  Then stretch and fold again. form into about 4 balls and let then reach room temperature.

Topping:

Drain tomatoes and place in a large bowl. Crush well with your hands add puree. Add pepper and salt (to taste), oil, herbs and garlic.
 

Preheat oven to 425 F.

Use 2 15-by-10 inch baking sheets. Coat pan generously with olive oil - about 1/8 cup each (this seems like a lot but trust me) and sprinkle each with 1/4 t salt. Press out dough to fit pan. If dough resists, let it rest for a few minutes, then gentle coax it to fit the pan. Drizzle olive oil lightly on top of dough. Let the dough rise in the pan for about 15 minutes sprinkle each with 1/4 t salt

Heat the tomato topping and spread on the dough and drizzle the top with a little olive oil.

Bake pizza for about 20 more minutes. 

Cool and eat at room temperature.