This rectangular pizza has a deliciously thick, chewy crust and oregano-spike tomato sauce:
4 canned oil-packed anchovy fillets, drained and chopped 12 ounces low-moisture part-skim mozzarella, shredded Place oven rack in lower third of oven. Preheat oven to 525°F, or as high as the oven will go.
Meanwhile, coat an 18- x 13-inch rimmed baking sheet with remaining 1/2 cup oil. Gently stretch dough to cover bottom of pan. Cover dough with plastic wrap, and let stand in a warm place , free from drafts, until dough has puffed to almost doubled in size, 40 to 50 minutes.
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