Homemade Grandma-Style Pizza

Steps

1. 1For the dough: Mix the dough
2. 2In a large bowl, whisk together the flour, salt, and yeast. Add the water and use a spatula to mix until the water is absorbed and the ingredients form a wet, sticky dough ball. Cover the bowl with a towel and let rest for at least 15 minutes and up to 30 minutes.
3. 3Stretch and fold: Fill a small bowl with water. Dip one hand into the bowl of water, then use the dry hand to stabilize the bowl while you grab an edge of the dough with your wet hand, pull up, and fold the dough toward the center. Repeat this stretching and folding motion 8 to 10 times, turning the bowl 90 degrees after each set. By the end, the dough should be smoother and more cohesive, though still very wet.
4. 4Let it rise: Pour about 1 teaspoon of olive oil over the dough and use your hands to rub it all over. Cover the bowl tightly and let the dough rise at room temperature until it has nearly doubled in volume, 6 to 10 hours.
5. 5Portion the dough: Using lightly oiled hands, release the dough from the sides of the bowl. Turn the dough out onto a lightly floured work surface and use a bench scraper to divide the dough into 2 equal portions roughly 525 grams each.
6. 6Ball up the dough: Using flour as needed, form each portion into a ball by grabbing the edges of the dough and pulling them toward the center to create a rough ball. Then flip the ball over, cup your hands around the dough, and drag it toward you, creating tension as you pull. Repeat this cupping and dragging until you have a tight ball.
7. 7Store the dough: Place the dough balls in individual airtight containers and transfer to the fridge for 1 to 3 days.
8. 8For the pizza: Proof the dough
9. 9Grease a 12 × 16-inch grandma-style pan or a 13 × 18-inch sheet pan with the softened butter. Pour one tablespoon of the olive oil into the center of the pan. Place the dough ball in the oil and turn to coat. Let rest uncovered for 1 to 4 hours, depending on your time constraints.
10. 10Stretch the dough: Lightly oil your hands and use your fingertips to dimple and stretch the dough to fit the pan. When the dough resists, let it rest for 30 minutes, then stretch it again using the same technique. Repeat this stretching and resting until the dough fits the pan.
11. 11Prepare the oven: If you have a baking steel, place it on a rack in the middle or lower third of the oven and preheat the oven to 450ºF.
12. 12Prepare the broccoli rabe: Cut the broccoli rabe into 1-inch segments. In a large skillet, heat the remaining tablespoon of oil and garlic over medium-high heat just until the garlic begins to shimmer and take on the slightest amount of color, 1 to 2 minutes. Add the broccoli rabe, season with a pinch of kosher salt, and cook, stirring and rearranging frequently with tongs until wilted, about 2 minutes. Add 2 tablespoons water, cover, and cook for 2 minutes more. Remove the cover, squeeze the lemon over the top, stir, taste, and adjust with salt or more lemon to taste.
13. 13Season the tomato sauce: In a small bowl, stir together the tomato sauce and 1 to 2 tablespoons of Calabrian chili paste, depending on your heat tolerance.
14. 14Assemble the pizza: Using lightly oiled hands, stretch the dough one final time to fit the pan. Sprinkle the mozzarella evenly over the pizza, spreading it all the way to the edges. Spread the broccoli rabe evenly over the top. Drop spoonfuls of the tomato sauce evenly over the top, then smooth with the back of a spoon to spread. Finally, pinch the sausage into small pieces and scatter them evenly over the top.
15. 15Bake the pizza: Bake until the edges look very caramelized, 23 to 25 minutes.
16. 16Remove the pan from the oven: Run a paring knife or spatula around the pan’s edges. Use an offset spatula to carefully transfer the pizza from the pan to a cutting board. Cut into 12 to 16 squares.