Makes: one 10-12 inch pizza

INGREDIENTS

Tomato Confit (makes 2 ½ cups):
2 1/2 pounds roma tomatoes or cherry tomatoes (or a mix!)
1 tablespoon kosher salt
1 head of garlic, cloves peeled and smashed
Large pinch fresh thyme sprigs
3 to 4 sprigs fresh basil
Pinch red chili flakes (optional)
1 1/2 cups extra-virgin olive oil

Rustic Pomodoro Sauce (makes about 4 cups):
5 tablespoons extra-virgin olive oil
½ cup grated yellow onion
2 cloves garlic, minced
4 pounds roma tomatoes or San Marzano tomatoes (or 2 (28-ounce) cans whole peeled San Marzano tomatoes), cored and quartered
1 ½ teaspoons kosher salt
2 teaspoons granulated sugar
½ cup fresh basil leaves

For the Pizza:
1 recipe pizza dough (makes 2 pies)
Flaky sea salt, to garnish
Red chili flakes, to garnish
Dried oregano, to garnish
Olive oil, for brushing crust

INSTRUCTIONS

Tomato Confit:

Preheat the oven to 300ºF. Bring a large pot of water to a boil. Concasse the tomatoes (removing the skin and seeds): Cut an X gently into the bottom of the roma tomatoes. Set a bowl of ice water next to the stove. Place the tomatoes into the boiling water for 20 to 30 seconds until you start to see the skin loosen and crack. Remove to the ice water to stop cooking. Once cool enough to handle, peel the skin and discard. Discard the core and remove the seeds.

Place the tomatoes into a roasting pan or large baking dish with the salt, garlic, thyme, basil, red chili flakes, and olive oil. Roast uncovered for 3 hours, rotating every hour, until the tomatoes have broken down and are thickened and jammy. Remove from the oven and allow to cool. Store in an airtight container in the refrigerator, covered completely in the olive oil, for up to 2 weeks.

Pomodoro Sauce:

In a large Dutch oven or heavy-bottomed pot, add the olive oil and heat over medium-low. Add the onion and garlic and cook until fragrant but still translucent, 2 to 3 minutes. Add the tomatoes, salt, and sugar. Bring to a simmer over medium-low heat and allow to simmer for about 30 minutes until the tomatoes have broken down and thickened slightly. Use a potato masher to help the tomatoes break down halfway through cooking if needed. Purée the sauce with an immersion blender until as smooth as desired. Stir in the basil during the last 5 minutes of cooking. Taste for seasoning, adding more salt or sugar as needed.

Allow the sauce to cool to room temperature, then store in an airtight container and refrigerate for up to a week, or freeze for up to 2 months.

To Assemble the Pizza:

Preheat the oven to 450ºF and place a pizza stone on the bottom rack. Dust a pizza peel with semolina flour so the dough doesn't stick. Gently stretch the dough using your hands and forearms into a 10 to 12-inch round. Place onto the pizza peel. Brush the crust with olive oil. Top with a scant cup of Pomodoro sauce (don't put too much or the crust will be soggy!). Top with ¼ cup or so of tomato confit.

Place the pie onto the pizza stone and bake for 14 to 18 minutes, rotating halfway through, until the crust is golden brown and sauce is slightly more set. Remove from the oven and garnish with flaky sea salt, chili flakes, dried oregano, and whatever else you like! Slice and serve.