Broccoli Rabe, Pecorino, and Anchovy Pizza

Instructions

Tap a step to mark it done

1. 1 Remove dough from refrigerator and allow to rest in proofing containers, covered, at room temperature for 1 to 2 hours before baking. Dough temperature should reach 60˚F (15.5°C) before stretching and baking; exact timing will depend upon ambient temperature.
2. 2 Using a countertop or immersion blender, process tomatoes until a coarse but evenly blended sauce forms, about 10 seconds. Transfer to a 2-cup liquid measuring cup; if needed, add reserved tomato liquid to yield 2 cups (475ml) sauce. Season to taste with salt and pepper; set aside.
3. 3 In a small bowl, stir together Parmesan and Pecorino until well combined; set aside.
4. 4 Bring a large pot of salted water to a boil over high heat. Add broccoli rabe to boiling water and cook, stirring occasionally, until thickest parts of stalks are tender, 2 to 3 minutes. Drain well, squeezing rabe to get rid of excess moisture. Allow to cool slightly, then cut stalks crosswise into 2- to 3-inch pieces.
5. 5 Heat pizza oven to 800°F (425°C). While oven heats, in a 10-inch stainless steel, cast iron, or carbon steel skillet, combine rabe, 1/4 cup (60ml) oil, and red pepper flakes. Set skillet in oven and cook, stirring frequently, until rabe is lightly but evenly charred, 5 to 8 minutes. Transfer to a small bowl and set aside.
6. 6 When ready to bake, coat one dough ball generously on both sides with flour and place on well-floured surface, seam side down. Gently press out dough into rough 8-inch circle, leaving outer 1-inch higher than the rest. Stretch dough into a 10- or 12-inch circle (final dimension depends upon the size of your oven) about 1/4-inch thick by draping over knuckles and gently stretching. Transfer to floured wooden or perforated metal pizza peel.
7. 7 Working quickly, spread an even layer of tomato sauce over pizza, leaving outer 1/2-inch rim untopped. Spread anchovies evenly over sauce, followed by cheese mixture. Scatter rabe evenly over pizza and drizzle with oil.
8. 8 Transfer pizza to oven and bake, rotating pie regularly with a metal peel for even cooking, until rim is lightly charred and bottom is crisp, 90 to 180 seconds total. Retrieve pizza with a metal peel and transfer to a cutting board. Slice, and serve immediately.
9. 9 Repeat steps 6 through 8 for remaining pizzas.