Vegetarian Pan Pizza With Lots of Greens

Using a wooden spoon or your hands, thoroughly mix all-purpose flour, whole wheat flour, instant yeast, salt, 1 Tbsp. oil, and ¾ cup plus 2 Tbsp. lukewarm water in a large bowl just until no dry spots of flour remain, about 30 seconds. (If using active dry yeast, mix together yeast and water. Let sit 5 minutes, then stir in both flours, salt, and oil.) Cover bowl with a dish towel and let sit 5 minutes.

Using a wet hand or a bowl scraper, reach slightly under dough and lift one side up from the bottom and pull it up as far as you can without breaking it (this won’t be very far at first), then fold it over and toward the center. Rotate bowl 90° and repeat process. Repeat two more times. Cover bowl again and let sit another 5 minutes, then repeat folding process. Let sit and fold twice more (you will have folded dough a total of 4 times, with a 5 minute rest in between each). Your dough will get smoother and stretchier as you go and sit a bit rounder in the bowl. (You’re building the gluten structure here so that the dough will have lots of little air pockets when it bakes.) Cover bowl with plastic wrap or a silicone lid and chill at least 12 and up to 72 hours. (Dough should look bubbly and full of life, but don’t worry if it hasn’t doubled in size—it will continue to grow during the second rise.)

About 3 hours before you want to eat, take the dough out of the refrigerator. Pour 2 Tbsp. oil into a 13x9” pan; transfer dough to pan and turn to coat. Cover with a kitchen towel and let rise at room temperature until doubled in size—it should look airy, puffy, and nearly fill out the pan, 2–5 hours, depending on the temperature of your room. (If it’s cold in your kitchen, place dough in the oven with the light on. It’s better to be patient than to rush this process. If your dough has risen before you’re ready to bake, you can chill it until you are ready. Let it sit at room temperature 5–10 minutes to take the chill off before baking.)

Meanwhile, make the sauce. Purée tomatoes, tomato paste (if using), salt, anchovies (if using), garlic, and 2 tsp. oil in a food processor, blender, or a medium bowl with an immersion blender. It should look smooth and lighter in color. Season sauce with pepper. If sauce tastes super acidic, stir in sugar. (If using tomato purée, finely grate in garlic, finely chop anchovy, then mix until well combined.) You should have ¾ cup sauce.

Place a rack in lower third of oven and preheat to 475° for at least 30 minutes. With lightly oiled hands, gently lift and  pull out dough from the center so it fills the pan completely. (If it resists, let rest a few seconds, then proceed.) Dimple dough deeply all over with your fingers, then spread a very thin layer of sauce over top all the way to the edges.

Bake crust 8 minutes. Remove from oven and quickly spread remaining sauce over crust all the way to the edges. Bake until sauce is mostly set and a shade darker in color and you can see the crust has started to get crispy and brown (use a spatula to take a peek!), 8–10 minutes.

Remove crust from oven and immediately sprinkle all over with Parmesan. Run a knife or an offset spatula around perimeter of pizza to help it release from pan, then let cool 5 minutes.

Meanwhile, toss greens, lemon juice, and remaining 1 tsp. oil in a medium bowl to combine; season with salt and pepper.

To serve, transfer pizza to a cutting board, top with greens, and cut into pieces.

Do ahead: Sauce can be made 4 days ahead. Let cool; cover and chill.