Pizza Dough 1 3/4 cup water, tepid (70 to 78 degrees F) 1 teaspoon instant yeast 3 1/4 cups unbleached bread flour, preferably high-gluten 1 1/2 teaspoon sea salt Toppings 1/3 cup extra-virgin olive oil 1 1/2 teaspoon sea salt Tomato Sauce 1 cup whole peeled tomatoes, drained
Mix the dough: Pour the water into a large mixing bowl or the bowl of a stand mixer. Add the yeast, flour, and salt and stir just long enough to blend into a dough.
Knead the dough: By machine: With the dough hook, mix the dough on medium-high speed for 15 to 17 minutes. At this speed the mixer will walk, possibly off the counter, so do not leave it unattended.
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The dough will not clear the sides of the bowl and will climb up the dough hook. Periodically stop the machine and scrape down the hook and the sides of the bowl with a rubber spatula.
Turn the machine to high speed and knead until the dough becomes more coherent, clears the sides of the bowl, and collects around the hook, 2 to 3 minutes more. It will be glistening, creamy, and extremely elastic.
Check that the dough is well developed by pulling off a golf ball-sized piece. Stretch it into an opaque windowpane that does not tear. If it does tear knead for an additional 1 to 2 minutes and test again.
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Ferment the dough: Transfer the dough to a lightly oiled, clear 4-quart container with a lid. With masking tape, mark the container at the level the dough will reach when it has tripled in volume.
Cover and leave it to rise at room temperature (70 to 75 degrees F) until it expands voluminously, reaching the masking-tape mark, 3 1/2 to 4 hours. It will feel somewhat less sticky.
Prepare the oven: About 1 hour before baking, place a baking stone on the middle rack. Heat oven to 500 degrees F.
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Divide and shape the pizzas and add the toppings: Coat a wide swath of the counter with flour. Uncover the dough and scrape it out onto the counter. It will collapse into a puddle. Lightly but thoroughly dust the top of the dough with flour.
With a bench scraper or chefs knife, cut the dough into 2 equal pieces. Drape them with plastic wrap and let them rest on the counter for 10 minutes.
Coat a baker's peel or rimless baking sheet with flour. Uncover 1 piece of dough. Dust your hands with flour. Transfer the piece of dough to the peel, plopping it into the center.
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With the pads of your fingers, dimple the dough all over to press and gently shape it into a rough rectangle. Lift the two corners closest to you and stretch it in one fluid motion, as if you are shaking out a towel, dropping the end farthest from you at one end of the peel. Repeat with the opposite side, stretching the dough so that it is one inch shy of the depth of your baking stone.
Dimple the dough all over with your fingers again to even it out as much as possible, but do not over handle it. Use a pastry brush to coat the dough lightly with the olive oil. Sprinkle it with sea salt. Add the tomato sauce.
Bake until the pizza is bubbled and golden brown, 15 to 20 minutes. A little charring is the sign of a well-baked pizza Romana.
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