Pan Pizza

Method

1. To make the dough, combine 370 ml of lukewarm water with 1 tablespoon of olive oil, 1/4 teaspoon of sugar, and the active dry yeast in a bowl. Wait about 5 minutes—if bubbles form, the yeast is alive. Add 450 grams of flour and 1/2 teaspoon of salt and mix well. This is a high-hydration dough, so it will be sticky. After kneading for 8–10 minutes, shape into a ball and rest at room temperature for 1 hour, covered, so the dough does not dry out.
2. Meanwhile, make the pizza sauce. Score 4 tomatoes and boil them in water for 3–4 minutes until the skins loosen. Blend the tomatoes. In a pan, heat the remaining 1 tablespoon of olive oil and sauté chopped onion and garlic. When they start to turn golden, add the blended tomatoes. Add rosemary, oregano, thyme, black pepper powder, chili flakes, the remaining 1/4 teaspoon of sugar, and salt to taste. Cook until the sauce thickens, then set aside.
3. After 1 hour the dough will have doubled. Knead again for 5 minutes, then cover and rest for 30 minutes. The dough is now ready for pizza.
4. Grease a baking pan well with olive oil. Press the dough out with your fingertips to cover the pan. You can shape it however you like—I used a square pan, so I made a Detroit-style square pizza. Spread the sauce on top, then add grated mozzarella cheese. Add toppings—I used thin chicken strips, cherry tomatoes, and bell pepper. Use whatever toppings you prefer.
5. Bake in a preheated oven at 250°C for 12–15 minutes. Your homemade pan pizza is ready. Serve hot.