Sicilian Pizza Recipe

Intended for use with a 12x12 pan -- I recommend picking one up from Smiling With Hope Enterprises.

Link to this sectionIngredients

Link to this sectionDough

• 3 ¼ cups (415g) bread flour
• 1 ¼ cups (295ml) warm water (~105-110°F)
• 2 ¼ tsp (7g) instant yeast (or active dry yeast)
• 1 ½ tsp (9g) salt
• 1 tbsp (12g) sugar
• 2 tbsp (25g) olive oil

Link to this sectionToppings

• 1 ½ cups (360ml) crushed San Marzano tomatoes
• 2 cloves garlic, minced
• 1 tsp dried oregano
• ½ tsp salt
• ½ tsp black pepper
• 2 tbsp olive oil
• 8 oz (225g) low-moisture mozzarella, diced
• ¼ cup (25g) grated Pecorino Romano or Parmesan
• 1 tsp crushed red pepper (optional)
• Fresh basil leaves (optional, for garnish)

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Link to this sectionInstructions

Link to this sectionPrepare the Dough

Best if done the day before:

1. In a bowl, mix warm water, yeast, and sugar. Let it sit for 5-10 minutes until foamy (skip this step if using instant yeast).
2. In a large mixing bowl, combine flour and salt. Add yeast mixture and olive oil.
3. Mix and knead for about 8-10 minutes until smooth and elastic. (Use a stand mixer with a dough hook for about 5-6 minutes on medium speed.)
4. Lightly grease a bowl with olive oil, place the dough in, and cover with plastic wrap. Let it rise at room temperature for 2 hours or until doubled.
5. For best results, refrigerate overnight for at least 12-24 hours to improve flavor and texture.

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Link to this sectionShape and Proof the Dough

1. Lightly grease a 12x12-inch pan (or a 9x13 if you prefer a slightly thinner crust) with 2 tbsp olive oil.
2. Gently stretch the dough to fit the pan. If it resists, let it rest for 5-10 minutes and try again.
3. Cover and let it rise for another 2 hours at room temperature until puffy.

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Link to this sectionMake the Sauce

1. In a bowl, mix crushed tomatoes, minced garlic, oregano, salt, pepper, and olive oil.
2. Let it sit while the dough proofs to develop flavor.

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Link to this sectionAssemble and Bake

1. Preheat oven to 450°F. Place a pizza stone or baking steel inside if you have one.
2. Spread about 3tbs sauce on top of the dough to keep it moist during the par-bake.
3. Par-bake the dough for 12 minutes.
4. Spread about 3/4 of the mozzarella over the par-baked pizza, leaving almost no border.
5. Spread the remaining tomato sauce on top, leaving a slightly larger border than the cheese.
   • Try applying the sauce in diagonal lines for an authentic Sicilian aesthetic.
6. Spread the remaining mozzarella over the sauce.
7. Bake for another 10 minutes, until golden brown and crispy on the edges.
8. Add Pecorino Romano or Parmesan.
9. Bake for 1-2 more minutes.
10. Let it cool for 5 minutes before slicing. Garnish with fresh basil and crushed red pepper.

Enjoy your crispy, airy Sicilian pizza!