Italian · Italy
Refrigerated Dough with Tomato Passata and Oregano
Savory rectangular pizza with a crispy crust and simple toppings
75 minutes6 servings
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Ingredients
Method
- Combine flour, water, yeast, and salt for a wet dough
- Let dough ferment 24 hours in refrigerator
- Stretch dough into rectangular shape
- Spread tomato passata, sprinkle pecorino and oregano
- Bake 12-15 minutes at 230°C (450°F)
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