Trenton tomato pie

Mix the warm water, yeast, olive oil, sugar, salt and flour with the dough hook on low one to two minutes to a cohesive mass.

Mix on high three to four minutes; the dough should tug without shearing or tearing.

Divide into four 250 gram pieces, tap flat, fold two sides over each other and round into a tight but not too tight ball. No bulk ferment.

Put each ball in a greased four cup container, lid on, and cold ferment 24 hours, preferably 48.

Pull the dough out three hours before baking and let it come up to room temperature.

Fish about three whole peeled tomatoes out of the can and give them a rough chop.

Add the tomato paste, oregano, basil, chili flakes, salt and sugar to the can and puree with an immersion blender until relatively smooth.

Heat the olive oil in a small saute pan over medium high and fry the minced garlic about 30 seconds to light golden.

Add the chopped tomatoes and fry about a minute to drive off moisture, then add the rest of the puree.

Reduce over medium about 15 minutes until the sauce leaves a trail and holds itself up.

Grate the mozzarella on the largest holes of a box grater and freeze it about 45 minutes so it melts slower than the crust browns.

Preheat the oven and steel about an hour; the steel sits at about 510F.

Flour the board and the dough, turn it out, flour the wet side, flatten into a pancake.

Roll it out to a roughly 10 inch round with a rolling pin, then hand stretch the last 20% to a 12 inch round.

Move it to a loading peel dusted generously with semolina flour.

Top with the frozen grated mozzarella, then a strong pinch of grated Parmesan, then the sauce in dollops three inches apart, spread unevenly on purpose.

Bake at 550F / 290C about six minutes until the underside is dark and well crisped.

Move straight to a wire rack to cool three to four minutes before cutting.