Pizza Rossa Sheet Pan Pizza with Olives, Capers and Roasted Tomatoes

👨‍🍳 Method

For the Dough base

1. 1
   In a bowl, mix the flour, yeast and water until no dry flour remains; cover and let rest 20 minutes.

   Bowl

   💡A 20-minute rest before adding the salt lets the flour soak up the water, and the dough turns smooth with almost no kneading.
2. 2
   Add the salt and tbsp of the olive oil and Knead with a wet hand about 2 minutes. The dough is very wet and sticky, and that's how it should be.

   ⚙ KneadingBowlStand mixer

   💡For yeast dough, use the windowpane test: a small piece stretches into a thin, translucent sheet without tearing, and that's the sign the kneading is done. Add flour only by the tablespoon, and only if the dough is still sticky after a few minutes: too much flour makes a tough dough.
3. 3
   For 1½ hours, fold the dough every 30 minutes: lift one side, fold it over the center, and repeat on all four sides. Then cover and refrigerate 24 hours.

   Refrigerator

   💡In a long cold rise the yeast works slowly: the dough develops deep flavor and stretch, and the edges puff into large bubbles. That is why a little yeast is enough.

To assemble

1. 4
   Grease a rectangular baking pan (30 ×40 cm) with the rest of the olive oil. Transfer the dough to it and leave for 2 hours at room temperature.

   Baking pan
2. 5
   Preheat the oven to 180°C (355°F).

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
3. 6
   In a bowl, toss the vegetables with the olive oil and salt.

   Bowl
4. 7
   Spread on a baking sheet in a single layer, without crowding.

   Baking pan
5. 8
   Roast the vegetables in a hot oven (180°C / 355°F) 40 minutes, until they shrink and wrinkle.

   ⚙ Oven roastingOvenBaking pan

   💡Give it room in the pan: crowded vegetables steam instead of browning.
6. 9
   In a bowl, mix the tomatoes, garlic, olive oil and oregano with the salt. Don't cook it: the sauce cooks on the pizza in the oven.

   Bowl
7. 10
   Preheat the oven to 250°C (480°F).

   ⚙ Preheating the OvenOven
8. 11
   Oil your fingers, press the dough into the corners of the pan and make deep dimples in it.
9. 12
   Spread most of the sauce in a generous layer and bake on the bottom rack for 15 minutes.

   OvenBaking pan
10. 13
    Take it out, add the rest of the sauce, the roasted cherry tomatoes and the olives and capers, and return to the oven for another 8–10 minutes, until the bottom is crisp and golden.

    OvenBaking pan
11. 14
    Sprinkle with the oregano, let cool for 5 minutes and cut into squares with a large knife.

    Knife