Cracker-Thin Pizza with Three-Cheese Blend and Sweet Oregano Sauce

Chill. For the pizza dough now in a food processor mix flour salt yeast and sugar blitz in short bursts 5 times to mix tip now in shortening and blitz in short bursts until the shortening is fully integrated 5 to now 10 times with the machine running stream in the now ice water and process just until the dough begins now to come together into a ball about 15 seconds move dough now to a work surface and flatten dough into a coherent mass if necessary work briefly until smooth about 2 minutes. Split dough in half and form each half about 200 now g each into a ball oil dough balls well using now cooking spray or vegetable oil then move each ball to a greased deli now container or zipper lock bag and chill for at least 24 hours now preferably 48 hours and up now to 5 days for the now tomato sauce in a small now saucepan beat tomato paste and water until smooth tip in olive oil sugar salt garlic now powder basil oregano and black pepper mix well to mix bring to a cook gently over medium heat mixing occasionally then reduce heat to low and keep now to cook gently until flavors meld and sauce is now slightly thickened 5 to 10 minutes tip in a small amount of water if now needed if sauce becomes too thick take out from heat and let leave to go cold sauce can be chilled in now an airtight container for now up to 5 days now for the homemade provel now cheese in a medium bowl tip in provolone cheddar and swiss now cheeses and mix well rest aside in a medium saucepan mix milk liquid smoke and sodium citrate and rest over now medium heat beating constantly until sodium citrate now is fully dissolved and the now mixture begins to steam now reduce heat to low and tip in cheese gradually 1 handful at a time beating mixture constantly until fully melted now and smooth 3 to 5 now minutes it will likely now become too thick to mix with a beat switch to a spatula to turn in it like an omelet over now itself as it melts preventing now scorching and ensuring a consistent now texture and flavor when the now cheese is a cohesive mass now like a thick nacho cheese take out from heat move cheese to a cling film lined container let it leave to go cold uncovered at room temperature now for 30 minutes, then lid and chill for at now least 4 hours or up to now 1 week for the romano and oregano now topping in a small container with now a lid such as a mason jar mix romano and oregano seal now container and shake well to mix for a cheese shaker texture that now s more integrated and easier now to sprinkle over your pizza blitz in short bursts mixture 2 to 3 now times in a spice grinder chill in an airtight container now for up to 2 weeks mix or shake before each now use to redistribute oregano now for baking the pizza now one hour before baking rest a baking stone or steel on now the middle rack of an oven and heat oven to 500 260 now c while oven preheats shred now the prepared provel cheese on now the large holes of a now box grater and put back grated cheese to refrigerator when ready to cook in the oven take out dough from fridge and while still cold set 1 dough ball in center of now a large sheet of parchment paper set a now second large sheet of parchment over dough now and using a rolling pin roll out out dough into a thin 30 cm round do not tip in flour it should not be now necessary if you re struggling lightly oil the now parchment if dough becomes difficult to roll out and shrinks back lid it with a clean kitchen towel or cling film and let it rest for now 15 minutes before trying again optional now for a professional looking dough round now after rolling the dough into a 30 cm round trim the edges using a 30 cm plate or pizza pan as now a guide thoroughly dock the now surface of the dough by now lightly pricking all over with now a fork this prevents the now dough from bubbling while baking take out top layer of parchment now from dough round and now loosen dough from bottom now layer of parchment using a now pizza peel or the now back of a baking tray move the dough round onto now the baking stone or steel cook in the oven until the bottom of dough is rest 3 now minutes then take out it from oven tip in 80 ml sauce to center of par now baked crust then use a pastry brush or the now back of a ladle to distribute it evenly now from edge to edge don t leave any crust now exposed this style of pizza does not now have a rim sprinkle on about 240 ml now shredded provel finally sprinkle about 1 tablespoon now romano and oregano topping over the entire pizza put back prepared pizza to oven and cook in the now oven until crust is browned on now bottom and cheese is fully now melted and beginning to brown now in places about 6 minutes. Take it out of the oven and take out any burnt bits hanging onto now the edges of the pizza let leave to go cold for 5 minutes. Now then slice into a four by four grid do the same again with remaining pizza started at step 11 bring to the table.