Spicy Tomato and Black Olive Grandma Pie

Step 1

Whisk togethertwo ¼-oz. envelopes instant yeast (about 1 Tbsp. plus 1½ tsp.),1 Tbsp. agave nectar, and 3 cups warm water in a large bowl. Add6 cups (750 g) all-purpose flour,3 Tbsp. extra-virgin olive oil, and1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt; mix with a wooden spoon until combined. Mix vigorously (this is taking the place of kneading, so don’t be gentle) until dough is stretchy, about 2 minutes. Scrape down sides of bowl and form dough into a ball; drizzle with oil and turn to coat. Cover bowl with plastic wrap and let dough rise in a warm, draft-free spot until doubled in size, about 20 minutes.

Step 2

Grease an 18x13" rimmed baking sheet with2 Tbsp. extra-virgin olive oil. Transfer dough to baking sheet; press and stretch nearly to the edges. Cover tightly with plastic wrap and let sit at room temperature until dough is slightly puffed, about 20 minutes.

Step 3

Meanwhile, place racks in middle and upper third of oven; preheat to 425°. Stir togetherone 15-oz. can tomato sauce,2 Tbsp. Calabrian chile paste, and2 garlic cloves, finely grated, in a small bowl. Taste and season with salt andfreshly ground pepperif needed.

Step 4

Lightly oil your hands. Uncover dough and dimple all over with your fingers, pressing fingertips firmly into dough. Spread tomato sauce mixture over dough; scatter1 small red onion, thinly sliced, and½ cup salt-cured black olives, pitted, torn, over.

Step 5

Bake pizza on middle rack until puffed and golden brown around the edges, 25–30 minutes. Drizzle pizza with oil, then transfer to upper rack. Bake until crust is deeply browned in spots and red onion is lightly charred and crisp in spots, about 5 minutes. Let pizza cool in pan 5 minutes.

Step 6

Meanwhile, toss2 large handfuls of arugula (about 4 cups)with2 tsp. balsamic vinegarin a medium bowl. Drizzle with oil and season with salt and pepper.

Step 7

To serve, slide a thin metal spatula underneath pizza to loosen. Cut into pieces and top with arugula.