dough:

500g flour
10g salt (2 1/4 tsp.)
5g yeast (1 1/4 tsp.)
30g olive oil (2 1/4 Tbsp.)
325g water

  • mix dry ingredients in stand mixer with dough hook
  • add oil and water and mix on low speed until dough comes together (3 minutes)
  • let rest for 10 minutes, then mix on low for 10 minutes
  • cover and rest in fridge for 8-24 hours

proofing:

2 Tbsp. olive oil

  • two hours before baking, coat 16” square pan or half sheet pan in oil
  • shape dough into a disk, then transfer to pan, turning to coat
  • cover with plastic wrap and rise for 1 hour
  • stretch dough to fit pan, pushing into edges and corner, cover and rise for 1 hour

baking:

  • 20-30 minutes before baking, put rack in upper middle position and heat oven to 450°F
  • press dough down in center to form 1” wide ridge around the edge
  • generously coat dough with a double batch of sauce and top if desired
  • bake 20 minutes, rotating halfway through, until crust is golden brown
  • remove from oven and cool 15 minutes before serving
  • sprinkle with romano cheese, slice, and serve

source: https://www.seriouseats.com/homemade-philadelphia-tomato-pie-style-pizza-recipe