Step 1

Dough

Step 2

Add the dough ingredients to the bowl of a stand mixer with the dough hook attachment and mix for about 5 minutes. Add more water or flour if needed to reach the consistency depicted in the video above. If mixing by hand, transfer to a floured work surface and knead by hand for about 5 minutes.

Step 3

Transfer the dough to a lightly oiled bowl or straight-walled container and let it rise until it has expanded by 75-100%. This will take 14-18 hours depending on the dough and room temperature. At around 70F, my dough took 16 hours. You can refrigerate the dough at this point if you're not ready to bake the pizzas in a few hours.

Step 4

Divide the dough in four pieces. Each piece can be 1 pizza or divided again for 2 pitas.

Step 5

Roll the pieces into balls and place them in a lightly oiled baking dish.

Step 6

Cover and let proof for 1-2 hours, or longer if you've refrigerated the dough after the bulk fermentation. The dough can also be refrigerated at this point if desired.

Step 7

Preheat your oven and baking stone or steel to 500F for 30 minutes when the final proof of the dough is almost complete.

Step 8

Stretch one of the dough balls out into a round as shown in the video. It is easiest do this on parchment paper, but stretching in the air as per this video using a floured and cornmeal-dusted pizza peel is also an option. Remember to make sure the topped dough moves on the peel before you try to load it into the oven.

Step 9

Top the dough with sauce (recipe below), grate on a cheese like pecorino romano, and add a hefty sprinkle of dried oregano.

Step 10

Load the pizza-parchment onto the hot baking stone and bake for 7-8 minutes. If you can fit a second pizza on the stone, go for it, though you may have to run two timers.

Step 11

For pita breads, roll out or stretch the smaller doughs and places them directly on the hot stone. Flip after 1-2 minutes, baking for a total of 2-4 minutes.

Step 12

Use a peel to extract the cooked pizzas and tongs or a long metal spatula to flip and extract the pitas.

Step 13

Sauce

Step 14

Open the can of whole peeled tomatoes (San Marzano if possible) and immersion blend the contents. Set aside. A food processor or regular blender will work too.

Step 15

In a medium sauce pan, heat the olive oil. Add the garlic, herbs, minced anchovy, and crushed red pepper flakes. Don't let the garlic get brown.

Step 16

Stir in the tomato paste, then the pureed canned tomatoes.

Step 17

Let simmer for at least 30 minutes, adding more tomato paste if desired.

Step 18

Taste the sauce and add salt in 1/4 tsp increments or pinches. Usually 1/2 to 1 tsp ends up being about right. Very rarely you may find you want to add 1 or 2 teaspoons of sugar too.

Step 19

Let cool and transfer to container(s) to store in the refrigerator.

Step 20

This recipe makes about one quart of tomato sauce, so after making the the pizzas, you'll have at least a pint of extra sauce that can be frozen for future use on pizza or pasta.