epicurious4.5
Sicilian Pizza
Our best Sicilian pizza recipe will walk you through easy steps to make the thick, chewy crust which sits beneath a layer of tomato sauce and toppings.
👥 8 Servings⏱️ Prep & Cook: 1h 30m🔥 Cook: 30 min👤 Kendra Vaculin📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●spatula
- ●saucepan
- ●pan
- ●baking sheet
- ●oven
📝 Preparation Steps
1
Dough
2
Pour 2⅓ cups lukewarm water into a large bowl. Whisk in two ¼-oz. envelopes instant yeast (about 4½ tsp.) and 1 Tbsp. honey. Let sit until slightly milky, about ⏱️ 5 minutes.
envelopes instant yeast (about 4½ tsp.)2 (¼-oz.)(625 g) all-purpose flour5 cups. honey1 Tbsp
3
Meanwhile, whisk 5 cups (625 g) all-purpose flour and 1 Tbsp. plus 1 tsp. Diamond Crystal or 2¼ tsp. Morton kosher salt in a medium bowl.
(625 g) all-purpose flour5 cups. plus 1 tsp. Diamond Crystal or 2¼ tsp. Morton kosher salt1 Tbsp
4
Stir dry ingredients into yeast mixture with a rubber spatula until just incorporated, then add 3 Tbsp. extra-virgin olive oil and mix (you can be vigorous; this is taking the place of kneading) until dough is stretchy, sticky, and no dry pockets of flour remain. Transfer dough to a lightly oiled large bowl; turn dough to coat in oil, then cover tightly with plastic wrap. Let rise in a warm, draft-free spot until doubled in size, about ⏱️ 30 minutes.
(625 g) all-purpose flour5 cups. extra-virgin olive oil, plus more for bowl3 Tbsp. extra-virgin olive oil, plus more for baking sheet2 Tbsp
5
Sauce and Assembly
6
While the dough is rising, heat 2 Tbsp. extra-virgin olive oil in a medium saucepan over medium. Add 5 garlic cloves, thinly sliced, and cook, stirring occasionally, until slightly softened, 2–⏱️ 3 minutes. Add 2 tsp. dried oregano and season with freshly ground pepper; cook, stirring occasionally, until fragrant, about ⏱️ 1 minute. Increase heat to medium-high and add one 28-oz. can crushed tomatoes and 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt. Cook, stirring often, until thickened and saucy, about ⏱️ 5 minutes. Set sauce aside.
(625 g) all-purpose flour5 cups. extra-virgin olive oil, plus more for bowl3 Tbsp. extra-virgin olive oil, plus more for baking sheet2 Tbsp. dried oregano2 tspFreshly ground peppercrushed tomatoes1 (28-oz.) can½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt1
7
Place a rack in lower third of oven; preheat to 450°. Transfer dough to an oiled 18x13" rimmed baking sheet and stretch out to cover as much of baking sheet as possible. Let sit, occasionally stretching dough further, until airy and bubbly and dough fills pan, 15–⏱️ 20 minutes. Dimple dough all over with your fingertips (like you would with focaccia).
8
Bake until just barely set and top looks dry, 9–⏱️ 12 minutes.
9
Remove crust from oven and carefully and evenly top with 2½ cups sauce (you might have a bit leftover; reserve for another use). Arrange 1½ lb. low-moisture mozzarella, thinly sliced, overlapping as needed and leaving a 2" border around the edges, over sauce. Scatter 1 oz. Parmesan, finely grated, over, then top with 2 oz. sliced pepperoni.
(625 g) all-purpose flour5 cups½ lb. low-moisture mozzarella, thinly sliced1. Parmesan, finely grated1 oz. sliced pepperoni (preferably an all pork or turkey variety such as Creminelli)2 oz
10
Return pizza to oven and bake until cheese is melted, pepperoni is starting to get crisp around the edges, and underside of crust is golden brown and crisp, 18–⏱️ 23 minutes. Let pizza cool slightly before slicing and serving.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...