Italian Tomato Pie

Name: Italian Tomato Pie
Total time: 720
Yield: 8
Ingredients: 3 ½ cups all-purpose flour; 2 teaspoons salt; 1 teaspoon active dry yeast; 2 ½ tablespoons extra-virgin olive oil; 1 cup water; 6 tablespoons water; 1 (28 ounce) can whole peeled tomatoes; 5 tablespoons extra-virgin olive oil, divided; 2 tablespoons unsalted butter; 4 cloves garlic, finely grated; 1 medium shallot, minced; 1 tablespoon dried oregano; 1 teaspoon red pepper flakes; 1 tablespoon white sugar; kosher salt to taste; ¼ cup finely grated Pecorino Romano cheese

Recipe by Michael Contakes from allrecipes.com

Dinner 12 Hr.

Ingredients

8 servings

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3 ½ cups all-purpose flour
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2 teaspoons salt
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1 teaspoon active dry yeast
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2 ½ tablespoons extra-virgin olive oil
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1 cup water
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6 tablespoons water
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1 (28 ounce) can whole peeled tomatoes
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5 tablespoons extra-virgin olive oil, divided

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2 tablespoons unsalted butter
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4 cloves garlic, finely grated
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1 medium shallot, minced
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1 tablespoon dried oregano
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1 teaspoon red pepper flakes
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1 tablespoon white sugar
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kosher salt to taste
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¼ cup finely grated Pecorino Romano cheese

Instructions

Whisk together flour, salt, and yeast in the bowl of a stand mixer fitted with the dough hook attachment. Add olive oil and 1 cup plus 6 tablespoons water. Knead on low speed just until dough comes together, about 3 minutes. Let dough rest for 10 minutes. Knead once more on low speed for 10 minutes until dough pulls away from the sides of the bowl.
Remove dough hook, cover top of mixing bowl tightly with plastic wrap, and let rise in the refrigerator for at least 8 hours (up to 24 hours).
Meanwhile, for the sauce, add tomatoes to a food processor and roughly puree. Heat 2 tablespoons olive oil and butter in a medium saucepan over medium-high heat until butter is melted. Add garlic, shallot, oregano, and pepper flakes. Cook and stir until softened and fragrant, about 1 minute. Add pureed tomatoes and season with sugar. Bring to a simmer and cook, stirring occasionally, until sauce has thickened, about 45 minutes. Season with salt. Remove from heat, bring to room temperature, and refrigerate until dough has finished rising.
Generously grease the inside of a 13x18-inch rimmed baking sheet with 3 tablespoons olive oil. Remove dough from the refrigerator 2 hours before baking. Turn dough out onto a lightly floured surface and form into a flat ball. Transfer ball to the greased baking sheet. Coat the ball on all sides with olive oil using your hands, loosely cover with plastic wrap 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.
Adjust an oven rack to the upper middle position. Preheat the oven to 450 degrees F (230 degrees C).
When dough has risen, gently dock center with fingertips and use your hands to create a risen ridge about 1 inch wide around the edge.
Spread dough generously with sauce, leaving the raised 1-inch edge without the sauce. Bake until edges are lightly browned and crisp, about 20 minutes. Remove from oven and allow to cool at room temperature for at least 15 minutes.
Sprinkle with Pecorino Romano cheese, cut into slices, and serve.