2) Reginella Recipe

Bloom the yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C), granulated sugar, and active dry yeast. Stir gently and let rest for 5–8 minutes until foamy.

Mix and knead

In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl), combine 3 1/2 cups all-purpose flour and 1 1/2 tsp fine sea salt. Start the mixer on low and slowly pour in the yeast mixture and 2 tbs olive oil. Mix until dough comes together, then increase speed to medium and knead for 6–8 minutes until smooth, elastic, and slightly tacky. If kneading by hand, turn dough onto a lightly floured surface and knead 8–10 minutes.

First rise

Form the dough into a ball and place in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot for 1 to 1 1/2 hours, or until doubled in size.

Portion and rest

Punch down the dough gently and divide into two equal portions (each will make a ~10–11 inch pizza). Shape each portion into a tight ball, place on a lightly floured tray, cover, and let rest for 20–30 minutes to relax the gluten before shaping.

While the dough rises, make the sauce. Pour the canned whole tomatoes into a bowl and crush them with your hands or pulse briefly in a blender for a slightly chunky texture. In a small saucepan, warm 1 tbs olive oil over medium-low heat, add the minced garlic and cook 30–45 seconds until fragrant but not browned. Add crushed tomatoes, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer gently for 12–15 minutes to thicken slightly, stirring occasionally. Stir in chiffonade of up to 4 fresh basil leaves just before removing from heat. Adjust seasoning to taste and let cool to room temperature.

Preheat the oven to its highest temperature (500–550°F / 260–290°C). If using a pizza stone or steel, place it on the middle rack and allow at least 45 minutes to heat through. If using a baking sheet, preheat the sheet in the oven as well.

Prepare work surface by dusting a pizza peel or large cutting board with 1–2 tbs semolina or cornmeal and sprinkle a little of the 1/4 cup flour to prevent sticking. Take one rested dough ball and press from the center outward using your fingertips to flatten, leaving a 1/2–3/4 inch rim for a light crust. Stretch the dough gently by rotating and letting gravity help; do not overwork.

Spoon 1/2 of the cooled tomato sauce onto the dough, using about 3/4 cup of sauce per pizza, leaving the rim clear. Use back of the spoon to spread in a thin, even layer.

Distribute half of the sliced mozzarella (about 5 oz) over the sauced dough in an even pattern, leaving some spaces so sauce peeks through (Reginella style favors balance). Scatter 6 fresh basil leaves across the top and sprinkle 1 tbs grated Pecorino Romano.

Slide the pizza onto the preheated stone or baking sheet. Bake for 7–10 minutes at 500–550°F (time will vary by oven and heat source) until the crust is golden and blistered and cheese is melted and slightly browned in spots.

Remove the pizza from the oven and let rest for 1–2 minutes. Drizzle with about 1/2 tbs finishing olive oil, scatter a few more fresh basil leaves, and—if desired—a light pinch (about 1/8–1/4 tsp) of crushed red pepper flakes. Repeat assembly and bake with the second dough ball.

After both pizzas are baked, sprinkle remaining grated Pecorino as needed and slice. Serve immediately while hot.

Store leftovers in an airtight container in the refrigerator for up to 2 days and reheat in a hot oven or skillet to revive the crust.