Sicilian Pizza
4.5
(2)
Sicilian pizza is an Italian-style pie identified by its thick, chewy, bready crust—similar in texture to a slab of focaccia, but under a layer of toppings like tomato sauce and other ingredients. In Sicily cheese is not required, but in this more American take on the classic, mozzarella and pepperoni pair up for a nostalgic finish.
The hallmark of this particular recipe is the olive-oil-enriched dough’s relatively quick rise time, sped along by a few teaspoons of instant yeast. After combining the wet and dry ingredients in a large bowl with a rubber spatula or wooden spoon (no kneading required), the first dough rise takes 30 minutes at room temperature under a taut layer of plastic wrap. Then you’ll transfer the now bubbly, airy dough ball to a baking sheet for a second 20-minute rise. After dimpling the pizza dough across its surface (like you would focaccia), it’s ready to bake.
To ensure your Sicilian pizza has a crispy, golden brown base, this pizza recipe requires an initial parbake—that is, a few minutes in the oven before the toppings are added (they are liable to make the dough steam rather than crisp up during baking). During that time you can make your simple pizza sauce—fragrant with sliced garlic and dried oregano—which you’ll eventually spoon over the just-set pizza dough from edge to edge. Be sure to seek out low-moisture mozzarella for your Sicilian-style pizza rather than the fresh variety; the former is meltier and stretchier, and, when shingled across the top of the pie, creates a cohesive layer of cheese that yields a perfect pull when cut.
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What you’ll need
Sheet Pan
$28 At Amazon
Instant Yeast
$2 At Walmart
Mixing Bowls
$40 At Target
Recipe information
Total Time
1 hour 30 minutes
Yield
8–10 servings
Ingredients
Dough
Sauce and Assembly
Preparation
Dough
Step 1
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.
Step 2
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.
Step 3
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.
Sauce and Assembly
Step 4
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.
Step 5
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).
Step 6
Bake until just barely set and top looks dry, 9–12 minutes.
Step 7
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.
Step 8
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.
Recipe notes
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