The main idea, besides creating a thicker pizza, was to cut the prep time where possible. You can make "sticky pizza" dough after work and cook the pizza the same day.
Ingredients for the dough:
4 cups all-purpose flour (500 gr), 2 cups water (500 ml), 3 teaspoons granular yeast, 2 teaspoons salt, 1 tablespoon EVOO (extra virgin olive oil).
Procedure:
Measure the lukewarm water and put it in a glass bowl. Add the yeast, EVOO, salt, and the flout two cups at a time, mixing vigorously in between. This is the demanding procedure: stirring with a wooden spoon the sticky mass quickly until well mixed. It does not have to be perfect and the dough will look sticky and somewhat uneven.
Let the dough rise covered in a warm area of the kitchen for at least 1.5 hours until nicely risen and puffy.
As shown by the picture above the dough will not be smooth and even like for typical pizza dough. Do not worry. This dough is ready and will soon turn in wonderful pizza.
Ingredients for basic topping: 1 large can whole tomatoes crushed through a vegetable mill, 10-12 fairly thins slices of your favorite melting cheese, salt, olive oil and oregano. Anchovies and other toppings are optional.
Final steps: turn the oven to 205-215 F (400-420 C) depending on the oven. Crush the canned tomatoes through the vegetable mill. I find this is the best pizza sauce as it remains simple, light and juicy. If you try to blend the whole tomatoes they will turn orangy and look funny. If you buy crushed tomatoes they are super dense and need an infusion of water until they become more saucy. Even then, the sauce will be quite thick. If that's your preference, go for it.
Take two 12" (30 cm) round pizza pans and oil them. (I know in the pictures you see a rectangular pan - it was a test but I will go back to the round ones - pizza is such a "round" food.) Divide the sticky dough in two. This part is kind of messy but somewhat fun. Smooth the dough on the pizza pans with your fingers and the help of the back of a spoon if needed. Cover the pans evenly. The dough will be sticky and a bit unfriendly but that's the way it is.
Put a few drops of oil on the dough, add a generous amount of tomato sauce, the cheese slices, salt and a nice oregano sprinkling and anchovies, if you like them. I love them! If you fancy other toppings go ahead but don't bury the dough too deep. Before placing the pan in the oven drizzle some olive oil over the pizza (not too much.)
Cook in the oven for about 20 minutes until cooked evenly on the top and underneath. If you use real mozzarella cheese or prefer the crust extra brown add the cheese halfway through the cooking.
Notes: Coke goes wonderfully with pizza. Otherwise a cold, light beer or a glass of rustic red wine.
"Sticky pizza" is not as glamorous as traditional pizza and the dough is not as fun to work with your hands and stretch. However, it is quick to make and equally effing good. It has a nice spongy thickness and softness that is very addictive. If you make extra it is great cold for lunch. Try it!
