Ingredients
- 2 packages Active Dry Yeast
- 1 tsp Sugar
- 3 tsp Cento Fine Sicilian Sea Salt
- 1 1/2 cup Warm Water
- 4 cups Anna TIPO 00 Flour
- 1/4 cup Cento Classico Olive Oil Tin
- 1 can Cento Chefs Cut Tomatoes (28 oz)
- 1/2 tsp Cento Ground Black Pepper
- 3 tbsp Bellino Minced Garlic
- 1/4 cup Cento Imported Extra Virgin Olive Oil
- 1/4 cup Fresh Basil Leaves, chopped
- 1/4 tsp Cento Crushed Red Pepper
- 1/4 cup Romano Cheese
Directions
Mix flour and 1 tsp salt together and add to a mixing bowl. Create a well in the center and pour water into the well. Add the sugar and yeast to the water and mix within water. Gradually mix flour into the water in small increments and as the dough begins to form, take it out of the bowl and continue to work it by hand on a floured surface. If the dough is too sticky, add flour in small increments until the dough no longer sticks to your hands or the kneading surface. Knead the dough thoroughly until it becomes smooth, then place a small amount of extra virgin olive oil on the bottom of a bowl and place the dough into the bowl. Cover with plastic wrap, and leave it out until the dough has completely risen, about 15-20 minutes. To tell if the dough is fully risen, make a small indentation in the center. If the indentation does not rise, the dough is ready. Preheat oven to 350ËšF. Drizzle classic olive oil evenly over a 9x13 inch or similar sized baking tray, then spread dough evenly from edge to edge of the pan. Cover with plastic wrap and let sit for 40 minutes. Once the dough has risen, remove wrap and again push edge to edge. Cover and set aside for an additional 35 minutes. In a large mixing bowl, combine tomatoes, salt, pepper, garlic, extra virgin olive oil, basil and crushed red pepper. Spread sauce evenly over the dough and finish with Romano cheese. Bake for 35-40 minutes, or until tomato pie is golden and toasted. Serves 6.
