The Sicilian pizza is close to my heart. Close to the Grandma Pie I grew up on, but a bit thicker due to the double rise. Think of this as the weekend version of the baking sheet pizza. Note that this Sicilian style pizza recipe makes an excellent focaccia bread, if you were into that sort of thing..
- 3 1/2 cups Bread flour
- 2 1/4 teaspoons active dry yeast
- 1 1/3 cups warm (100 F) bottled water
- 3 Tablespoon Olive oil
- 2 teaspoons table salt
- 1 Tablespoon sugar
- 1.5 cups crushed tomatoes
- 1 teaspoon oregano
- 3 tablespoons tomato paste
- Non-stick cooking spray
- 2 cups mozzarella cheese
- 0.5 cup grated Parmesan
- 6 ounces pepperoni, thick cut
- In your stand mixer or large bowl, combine water, sugar, yeast, and one cup of flour. Gently combine and let stand for 5 minutes.
- Following the rest period begin to mix (use the hook attachment on your stand mixer) on low. Gently pour in remaining flour, salt, and oil. Let mix for 5 minutes on medium low speed (scraping the bowl as needed to keep the dough in the bowl). The dough will be very tacky, that’s good!
- Transfer dough to a large bowl (sprayed with non-stick will help) and let rise in the fridge overnight hour.
- As dough rises, combine tomato paste, crushed tomatoes, pinch of salt, and oregano into small saucepot. Bring to just a simmer, whisking to melt in tomato paste. Simmer covered on low for one hour, then set aside for future use.
- Remove dough from fridge 2 hours before cooking. Once dough is risen and warmed, preheat oven to 425 degrees. Roll out into shape of a cookie sheet (18×13), using bench flour as needed to prevent sticking. If the dough really starts to spring back and fight, go grab a glass of wine and come back in 5 minutes. Form a lip on the edges with your knuckles to make a lip. Let the dough sit in the pan to proof for 1 hour.
- Once dough is proofed, gently use fingertips to work it back down (ala a focaccia bread). Top each pizza with sauce, mozzarella, pepperoni, and finish with a sprinkle of the parmesan.
- Bake pizza on the pan for 14-16 minutes or until very brown on all sides. Serve as soon as you won’t burn the roof of your mouth.