Directions
Step 1
Make the biga: In a medium bowl, stir collectively the yeast and ½ cup of room-temperature water and put aside till foamy, about 5 minutes. Utilizing a fork, combine within the flour till a shaggy dough varieties. Cowl with plastic and put aside in a heat place till doubled in dimension, about 4 hours. Switch to the fridge to ferment for 10–12 hours.
Step 2
Make the dough: In a stand mixer fitted with a dough hook, stir collectively the yeast and 1⅔ cups of room-temperature water and put aside till foamy, 5–10 minutes. Add the flour, salt, and the reserved biga and blend on medium-low till the dough is easy and elastic, 6–8 minutes. Grease a big bowl with 1 teaspoon of the oil, then form the dough right into a ball and switch to the bowl to rise. Cowl and put aside in a heat place till doubled, 1–2 hours.
Step 3
In the meantime, make the sauce: In a medium bowl, stir collectively the tomatoes, oil, basil, granulated garlic, oregano, parsley, salt, and black pepper and put aside.
Step 4
Place a rack within the middle of the oven and preheat to 425°F. Grease the underside and sides of an 18- by 13-inch rimmed baking sheet with the remaining 3 tablespoons of oil, then flip the dough out onto it. Gently push and stretch the dough to the sides of the baking sheet; if it’s too elastic, put aside for 10–quarter-hour, then repeat. Spoon the sauce onto the dough, then use the again of a spoon to unfold it in a fair layer, leaving a ½-inch border of crust. Put aside till the dough is puffed, 20–half-hour.
Step 5
Bake, rotating the baking sheet midway by, till the crust is golden and crisp on the underside and the sauce has lowered barely, 20–25 minutes. Switch the baking sheet to a wire rack to chill to room temperature.
Step 6
Utilizing scissors or a knife, halve the pizza lengthwise. Rotate the baking sheet 1 / 4 flip, reduce the pizza into 3- to 4-inch strips, and serve.
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Make the biga: In a medium bowl, stir collectively the yeast and ½ cup of room-temperature water and put aside till foamy, about 5 minutes. Utilizing a fork, combine within the flour till a shaggy dough varieties. Cowl with plastic and put aside in a heat place till doubled in dimension, about 4 hours. Switch to the fridge to ferment for 10–12 hours.
-
Make the dough: In a stand mixer fitted with a dough hook, stir collectively the yeast and 1⅔ cups of room-temperature water and put aside till foamy, 5–10 minutes. Add the flour, salt, and the reserved biga and blend on medium-low till the dough is easy and elastic, 6–8 minutes. Grease a big bowl with 1 teaspoon of the oil, then form the dough right into a ball and switch to the bowl to rise. Cowl and put aside in a heat place till doubled, 1–2 hours.
-
In the meantime, make the sauce: In a medium bowl, stir collectively the tomatoes, oil, basil, granulated garlic, oregano, parsley, salt, and black pepper and put aside.
-
Place a rack within the middle of the oven and preheat to 425°F. Grease the underside and sides of an 18- by 13-inch rimmed baking sheet with the remaining 3 tablespoons of oil, then flip the dough out onto it. Gently push and stretch the dough to the sides of the baking sheet; if it’s too elastic, put aside for 10–quarter-hour, then repeat. Spoon the sauce onto the dough, then use the again of a spoon to unfold it in a fair layer, leaving a ½-inch border of crust. Put aside till the dough is puffed, 20–half-hour.
-
Bake, rotating the baking sheet midway by, till the crust is golden and crisp on the underside and the sauce has lowered barely, 20–25 minutes. Switch the baking sheet to a wire rack to chill to room temperature.
-
Utilizing scissors or a knife, halve the pizza lengthwise. Rotate the baking sheet 1 / 4 flip, reduce the pizza into 3- to 4-inch strips, and serve.
