Grandma Pizza

In a bowl, combine bread flour (406g), instant yeast (2g), fine sea salt (8g), and sugar (4g).

Pour water (260g) into a bowl and gradually add the dry mixture, stirring until a rough dough forms.

Add olive oil (14g) and mix until incorporated.

Knead the dough until smooth and elastic, then form into a ball and place seam-side down in an oiled container.

Cover and refrigerate the dough for at least 12 hours, ideally 24–48 hours.

Remove the dough from the fridge and let it rest at room temperature for 2 hours before shaping.

Coat a sheet pan with olive oil (for pan and garlic oil) and place the dough inside. Gently stretch with fingertips, cover, and rest 45 minutes before stretching again until the dough fills the pan.

Hand-crush plum tomatoes (794g), drain excess juice, and season with kosher salt (2g).

Combine garlic cloves (minced) (3cloves) with part of the olive oil (for pan and garlic oil) to create garlic oil.

Shingle mozzarella cheese (sliced) (454g) slices across the dough, starting from the corners and leaving a small border.

Scatter plum tomatoes (794g) evenly but not too thickly over the mozzarella.

Drizzle garlic-infused olive oil (for pan and garlic oil) over the pizza.

The oven temperature must be 232°C (450°F) with a pizza stone/steel. Bake the pizza on the stone for 18 minutes until the crust is golden brown.

Sprinkle pecorino Romano (21g) and sicilian oregano (1tsp) over the baked pizza, then return to oven for 2 minutes.