Steps
- Mix 2 cups of bread flour, 1 teaspoon of salt, and ¼ teaspoon of instant yeast. Add ⅔ cup of water and knead for 2-3 minutes, until smooth. Cover and let rise for 1 hour.
- Divide into 2 tight rounds. Place each seam-side down in a lightly greased covered container. Refrigerate for 48 hours, then leave covered at room temperature for 3-5 hours.
- Drain 800g of canned whole peeled tomatoes and pulse coarsely in a blender. Mix in ¼ teaspoon of salt.
- Preheat the oven to 500°F / 260°C with a baking steel on a lower rack and an empty upper rack for 1 hour.
- On a floured surface, flatten each dough round and roll to ⅛in / 3mm thick and about 13in / 33cm across. Transfer one to a cornmeal-dusted peel.
- Spread ½ cup of the prepared sauce over each pizza. Divide 115g of shredded low-moisture mozzarella between them. Sprinkle with grated pecorino and dried oregano, then drizzle with olive oil.
- Bake one pizza on the steel for 5-7 minutes, until browned underneath. Move to the upper rack and broil for 2-3 minutes, until charred in spots. Watch closely.
- Cool briefly on a rack. Return the oven to bake mode, let the steel reheat, then bake the second pizza in the same way.