L&B Spumoni Gardens' Square Slice Sicilian Pizza

animalnewyork.com

Rabid Child

4 cups King Arthur bread flour

1 to 1½ cups lukewarm water

1 packet active dry yeast

1 tsp. sugar

2 salted fresh mozzarella balls (we bought ours from Caputo’s Fine Foods)

1 tbsp. dried Sicilian Oregano

1 quart-sized can San Marzano tomatoes or similar D.O.P.-approved brand (we used Vanita)

1 can Sclafani tomato puree

½ tsp. fine sea salt

½ tsp. finely milled black pepper

1 tbsp. olive oil

1 cup finely grated Pecorino Romano cheese

subheading: Pre-cooking:

1 to 3 days before: let the dough sit for at least a day (ideally, three) - the dough will ferment and bacteria will add important flavor.

1+ hour before: coat the pan with olive oil and work the dough with fingertips to fill the pan. Let dough sit and naturally ooze into corners and fill pan.

Note: Ingredients may have been altered from the original.

Directions at animalnewyork.com

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