dough:

500g flour
10g salt (2 1/4 tsp.)
5g yeast (1 1/4 tsp.)
30g olive oil (2 1/4 Tbsp.)
325g water

  • mix dry ingredients in stand mixer with dough hook
  • add oil and water and mix on low speed until dough comes together (3 minutes)
  • let rest for 10 minutes, then mix on low for 10 minutes
  • cover and rest in fridge for 8-24 hours

sauce:

1/4 cup olive oil
1/4 cup butter
1 onion, sliced
8 cloves garlic, sliced
2 tsp. oregano
2 tsp. parsley
2 tsp. basil
1/2 tsp. red pepper flakes

  • heat oil and butter in large pot, then add onion, garlic, and herbs
  • saute for a couple of minutes, breaking up the onion slices and mixing well
  • remove to a blender

2 28 oz. cans whole peeled tomatoes
2 Tbsp. sugar
salt to taste, about 2-3 tsp.

  • puree the first can of tomatoes with the onions and garlic, then add to the pot
  • puree the second can of tomatoes, then add to the pot with the sugar
  • loosely cover and simmer for 45 minutes, until thickened
  • salt to taste and let cool while dough rises

proofing:

2 Tbsp. olive oil

  • two hours before baking, coat 16” square pan or half sheet pan in oil
  • shape dough into a disk, then transfer to pan, turning to coat
  • cover with plastic wrap and rise for 1 hour
  • stretch dough to fit pan, pushing into edges and corner, cover and rise for 1 hour

baking:

  • 20-30 minutes before baking, put rack in upper middle position and heat oven to 450°F
  • press dough down in center to form 1” wide ridge around the edge
  • generously coat dough with sauce and top if desired
  • bake 20 minutes, rotating halfway through, until crust is golden brown
  • remove from oven and cool 15 minutes before serving
  • sprinkle with romano cheese, slice, and serve

source: https://www.seriouseats.com/homemade-philadelphia-tomato-pie-style-pizza-recipe