Grandma Pie

🥘 Ingredients

• pizza dough 2 balls
• extra-virgin olive oil 3 Tbs
• whole peeled tomatoes 14 oz
• garlic 2 cloves
• dried oregano 1 tsp
• fine sea salt ½ tsp
• low-moisture mozzarella 8 oz
• grated pecorino ¼ cup
• fresh basil 8 leaves
• olive oil 1 Tbs

1. 1

   Preheat the oven to 500°F (260°C) with a rack in the lowest slot 45 min .
2. 2

   Press pizza dough into a half-sheet pan slicked with extra-virgin olive oil , 30 min when it starts pulling back, then press it out again to the corners.
3. 3

   Crush whole peeled tomatoes with garlic , dried oregano and fine sea salt , and leave it raw.
4. 4

   Scatter low-moisture mozzarella over @&( timer , then dollop @&( timer over the cheese in spoonfuls, leaving bare patches between them.
5. 5

   Bake @&( timer on the low rack 18 min , until the cheese along the edge has fried dark against the pan and the dough underneath is crisp all the way to the middle.
6. 6

   Finish @&( timer with grated pecorino , fresh basil and olive oil .
7. 7

   The dough is pressed out cold with no second proof. The tomato goes on raw and in dollops so it roasts in patches.