Sicilian Pizza

by on December 18, 2016 » Add the first comment.
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This recipe was adapted from America’s Test Kitchen.


  • Dough, mozzarella cheese, sauce, Pecorino/Romano, and EVOO
  • 2 tsp yeast
  • 2 tsp granulated sugar
  • 2  C high gluten flour or bread flour
  • 2 C semolina flour
  • 3 TBL EVOO
  • 1-1/4 to 1-1/2 C ice water
  • 2 tsp salt – at the very end
  • 12 oz whole milk Mozzarella.  Don’t use skim or it will turn out rubbery.
  • Pecorino/Romano cheese or grated Parmesan/Regiano – Use ACTUAL block of cheese, not pre-grated
  • 28 oz San Marzano tomatoes
  • 1 tsp ground oregano
  • 1 pkg crushed red pepper flakes
  • 2 TBL granulated sugar
  • 1/2 tsp salt
  • 1 TBL EVOO
  • 6 cloves garlic – minced
  • 1 TBL tomato paste

Step by Step

  1. Mix yeast, sugar and 1/4 C very warm water (102-105º) and set aside.
  2. Prepare ice water ( 1 C cold water and 3 ice cubes)
  3. Mix together salt, flour and semolina in a food processor or mixing bowl
  4. Mix EVOO into the flour mixture
  5. While mixer is on low, pour in yeast mixture
  6. Immediately pour in the ice water – drizzle it in until the dough starts to come together – discard any extra water
  7. Let continue to mix for about 3 more minutes
  8. Cover and let dough rest for 10 minutes
  9. Add salt and then run on medium for 8-10 more minutes
  10. Finish kneading by hand on a floured surface, creating a tight ball
  11. Place in oiled bowl, turning to cover all sides, cover with plastic wrap and place in the refrigerator for 24-48 hours.  This will allow the flavors to fully develop.  It makes a big difference… really.
  12. The sauce can be made the same day as the dough, or the next day.  I usually do it on the same day.
  13. Open canned tomatoes and crush into mixing bowl
  14. Add oregano, red pepper flakes, sugar and salt and mix well – set aside
  15. Heat EVOO in a skillet and add your minced garlic
  16. Heat for 2 minutes, then add tomato paste
  17. Heat for 3 minutes, then add your crushed tomato mixture
  18. Simmer for 20-30 minutes or until it thickens
  19. Let cool, then cover and refrigerate until it is time to create your pizza
  20. Pour 1/4 C EVOO onto a 1/2 sheet baking sheet and spread around
  21. Flour your cleaned kitchen counter
  22. Spread by hand to about 9×12 rectangle
  23. Finish with a rolling pin, and roll it out to 13×18 inches
  24. Fold into thirds and transfer to the baking sheet
  25. Work into the corners then spray with cooking oil and cover with plastic
  26. Place a second baking sheet on top of the dough to keep the bubbles to a minimum
  27. Let relax and rise for about 60 minutes
  28. While it rises, preheat the oven to 500º with a baking stone 2 levels above where the pizza will cook
  29. Remove the top pan and plastic, then reshape the pizza into the corners.  The dough should be more relaxed now and should reshape easily.
  30. Put a layer of sauce on top of the dough, leaving a 1/2 inch border
  31. Sprinkle shredded Parm/Reg cheese on top of the sauce
  32. Sprinkle mozzarella on top of the Parm/Reg
  33. Add one or two optional toppings, but no more than that
  34. Put into the hot oven and cook for two minutes
  35. Turn oven down to 450º and cook for 10 more minutes
  36. Rotate pizza pan and cook for 10 more minutes
  37. Turn oven off and cook for five more minutes
  38. Remove from oven and let cool for 2-5 minutes
  39. Remove from baking sheet and place onto a cutting board
  40. Cut into 12 square pieces

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