Sicilian & Grandma

Mix the flour 500 g, salt 10 g, yeast 2 g in the bowl. Add the water 350 ml and the 15 g of in-dough oil. Knead on low for 5 minutes until cohesive.

Bulk ferment 1 hour at room temp.

Refrigerate 12–48 hours.

Pour 30 g olive oil into a half-sheet. Tip the dough in, turn to coat, then press to the corners with oiled fingers. Rest 15 minutes between attempts if it resists.

Once the dough reaches the corners, top immediately and bake. Cheese first, then sauce dolloped over.

Cover the pan with plastic, proof 1–2 hours until visibly puffed and bubbly. Then top sauce-first, cheese over.

Warm the olive oil 12.5 g in a saucepan over medium-low heat.

Add the garlic 7.5 g. Cook 30–60 seconds, stirring, until fragrant but not browned.

Add the crushed tomatoes 400 g, oregano 1 g, salt 3 g, sugar 2 g, and red pepper 0.5 g if using. Stir.

Simmer uncovered 15–20 minutes, stirring occasionally, until thickened to a spreadable consistency that mounds on a spoon.

Off heat, stir in the torn basil 3.5 leaves. Cool. Taste and adjust salt.

Buy whole-milk low-moisture mozzarella in a block. Pre-shredded cheese is coated with cellulose and won't melt the same way.

Chill the cheese 30 minutes in the freezer. Cold cheese grates cleanly without smearing.

Grate on the large holes of a box grater, or the grating disc on a food processor for larger amounts.

Spread on a tray and let sit at room temperature 15 minutes. This dries the surface slightly and improves melt.

Use within 24 hours of grating, or freeze for up to a month.

Preheat oven to 500°F on the lower rack.

Once dough reaches the corners, top immediately — mozzarella 300 g first, sauce 250 g dolloped over, Parmesan 15 g, herbs.

Bake 18–22 minutes until the bottom is deeply browned and the cheese is bubbling and spotted.

After the 1–2 hour second proof, top sauce-first then cheese.

Bake 22–28 minutes until the bottom is deeply browned.

Slide out onto a wire rack immediately to keep the bottom crisp. Cut into squares.