Sicilian Pizza
Pan pizza plus plus
Servings 8
Ingredients
- 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
Instructions
- 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 for one hour or overnight in the fridge.
- 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 20 minutes, then set aside for future use.
- Remove dough from fridge 2 hours before cooking if applicable. Once dough is risen and warmed, preheat oven to 425 degrees. Roll out into shape of a cookie sheet (18x13), 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. For a New York style Sicilian, finish the top with a line or three of sauce.
- 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.
Nutrition
Calories: 8kcal | Carbohydrates: 429g