A reverse-engineered Brooklyn square in the L&B mold: a sfincione-derived dough near 69% hydration, cold-fermented overnight, dressed upside-down with mozzarella under the sauce and a heavy dusting of pecorino.
A reverse-engineered Brooklyn square in the L&B mold: a sfincione-derived dough near 69% hydration, cold-fermented overnight, dressed upside-down with mozzarella under the sauce and a heavy dusting of pecorino.
Combine the cool water, yeast, and salt first, then mix in the flour and finally the oil until you have a shaggy dough.
Cover and refrigerate about 18 hours.
Punch the dough down to expel the large air pockets. Pour a couple of tablespoons of oil into a half-sheet pan and coat the dough with a little more.
Drop the dough into the pan, flatten gently, and let it relax about 2 hours, then stretch it out toward the edges of the pan.
Dress upside-down: mozzarella first, then sauce, then plenty of grated pecorino romano, finishing with a drizzle of oil.
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See the family treeBake around 425 F (with a preheated stone or steel beneath the pan) for about 15 minutes, rotating halfway, until the bottom is crisp and the center is just set.