-
1
Make the Dough In a medium bowl, crumble 1/2 teaspoon of the yeast into 1/2 cup of lukewarm water.
-
2
Let stand until the yeast dissolves, 3 minutes.
-
3
Stir in 1/2 cup of the bread flour until incorporated.
-
4
Cover the bowl tightly with plastic wrap and let stand at room temperature until the sponge is bubbly and thickened, 12 to 18 hours.
-
5
Make the Dough Lightly coat a large bowl with olive oil.
-
6
In the bowl of a stand mixer fitted with the dough hook, combine the sponge with 1 1/4 cups plus 2 tablespoons of lukewarm water.
-
7
With the mixer at low speed, add the remaining 2 tablespoons of yeast and 3 1/4 cups of bread flour and mix until combined, scraping down the side of the bowl, 2 minutes.
-
8
Add the salt and mix at medium speed until the dough is smooth and pulls away from the side of the bowl, 7 minutes.
-
9
Scrape the dough onto a floured surface and knead into a ball; transfer to the prepared bowl and turn to coat with oil.
-
10
Cover the bowl tightly with plastic wrap and let stand at room temperature until the dough has doubled in bulk, about 1 1/2 hours.
-
11
Make the Dough Turn out the dough onto a floured work surface.
-
12
Fold the top and bottom of the dough toward the center, then fold in the right and left sides; flip the dough over and return it to the bowl, folded side down.
-
13
Cover tightly with plastic wrap and let stand at room temperature until doubled in bulk, 1 hour.
-
14
Make the Dough Line a baking sheet with parchment paper.
-
15
Turn out the dough onto a lightly floured work surface and divide into nine 4-ounce pieces.
-
16
Shape each one into a ball and transfer to the baking sheet; brush the tops with oil.
-
17
Loosely cover with a kitchen towel and let stand for 1 hour.
-
18
Meanwhile, Make the Tomato Sauce In a food processor, puree the tomatoes until smooth.
-
19
Transfer to a bowl and stir in the remaining ingredients except the garnishes.
-
20
Meanwhile, Make the Tomato Sauce Preheat the oven to 500.
-
21
Lightly grease four 8-inch cake pans with oil.
-
22
Place 1 ball of dough in the cake pan and use your fingers to press and flatten the dough until it covers the bottom of the pan.
-
23
Spread 3 tablespoons of the sauce all over the dough.
-
24
Repeat with 3 more dough balls and more sauce.
-
25
Bake the pizzas for about 10 minutes, until the bottoms are crisp and golden.
-
26
Drizzle with oil and sprinkle with sea salt and oregano; serve hot.
-
27
Repeat with the remaining dough and sauce.
