| Level: | Intermediate |
| Total: | 2 hr 40 min |
| Active: | 40 min |
| Yield: | 6 servings |
Ingredients
- 4 cups all-purpose flour, plus more for dusting
- 2 teaspoons sugar
- 2 teaspoons kosher salt
- 1 teaspoon instant yeast
- 1 3/4 cups warm water (100 degrees F to 110 degrees F)
- 6 tablespoons extra-virgin olive oil, plus more for the bowl
- 1 28-ounce can whole peeled tomatoes (preferably San Marzano)
- 1 1/2 teaspoons kosher salt, plus more for sprinkling
- 12 ounces whole milk mozzarella, thinly sliced
Instructions
- Make the dough: Whisk the flour, sugar, salt and the yeast in a medium bowl. Pour the warm water into a large bowl, then add the flour mixture and stir until combined. Stir in 2 tablespoons olive oil to make a very sticky dough. Turn out onto a lightly floured surface and knead, dusting with more flour as needed, until the dough comes together and no longer sticks to your fingers, about 2 minutes. Transfer to a lightly oiled large bowl and turn to coat. Tightly cover with plastic wrap and refrigerate overnight.
- Coat an 11-by-17-inch rimmed baking sheet with 3 tablespoons olive oil. Add the dough and stretch it to fit the baking sheet. Brush with the remaining 1 tablespoon olive oil. Loosely cover with plastic wrap and let rise at room temperature until puffy, about 2 hours.
- Meanwhile, position a rack in the upper third of the oven and preheat to 450 degrees F. Make the sauce: Combine the tomatoes and their juices and the salt in a medium bowl and crush well with your hands or a potato masher. Uncover the dough and sprinkle with salt. Gently place the baking sheet in the oven (the dough might deflate if it is knocked). Bake until golden, about 20 minutes. Remove the crust from the oven, top with the sliced mozzarella and cover with 2 cups of the crushed tomatoes. Bake until the cheese is bubbling through the sauce and starts browning, 15 to 20 more minutes.
- Let the pizza stand 10 minutes, then remove from the pan using a spatula and transfer to a cutting board. Let cool 1 to 2 minutes before slicing.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 622 |
| Total Fat | 27 g |
| Saturated Fat | 10 g |
| Carbohydrates | 71 g |
| Dietary Fiber | 5 g |
| Sugar | 6 g |
| Protein | 22 g |
| Cholesterol | 45 mg |
| Sodium | 830 mg |
Reviews
So good! pretty easy, made for my family and they loved it!
I’ve been trying to replicate a Sicilian peasant pizza for a long time. Tried lots of different recipes for pizza a focaccia and have added my own twists here and there. This is a fine starting place. I’m in my late sixties and I have very fond memories of the pizza my grandmothers old Italian/Sicilian friend made for me. Lots of olive oil and olives imbedded in the crust. Nicely browned and a little crunchy.
Not too bad. I used a mixer with a dough hook, and I’ve made this dough at least 4 times already. Here’s what I learned.
Rapid rise yeast allows for the 2-hour rise, and that was plenty of time for me. You can refrigerate for up to a week, and use it whenever you like. Just remember to let it come up to room temp before working it.
The pan size makes a big difference. The first two times I made it on a cookie sheet, which was larger then the dimensions here. It spread out and was a much more thin-crust then what I was looking for. It baked well, and tasted good, but I wanted the nice thick crust I was use to in northeast PA. The last pan I used was smaller, and required the dough be baked for about 17 min, then removed and toppings added, then for another 15 min bake. With the pan oiled well, it was still difficult to cut and difficult to remove the slices. Bottom was a little burnt, but not in a bad way. Next time, I will try some corn meal in the pan. That has always worked well for me before.
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Anonymous235 days ago
Great recipe. Easy. Tasted great! I loved the crispy crust, each bite was a chewy fluffy sink-your-teeth bit of heaven.
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smoschet261 days ago
This was my best attempt, out of 3, at making a sicilian pizza. It’s really unfair for a novice like me to be able to rate this recipe since I probably did something wrong. One thing this novice will do next attempt is lower the first cook time. Maybe it’s my oven, but 20 minutes seemed way to long. By the time the sauce bubbled and cheese melted during the second cook, the bottom had burnt. Hopefully I’m able to edit this review after another attempt.
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This is definitely the best Sicilian pizza recipe ever! Refrigerating the dough overnight worked wonders. Patience is the key to stretching the dough in the pan, covering with a tea towel for 10 minutes until it relaxes. I added some oregano and grated pecorino over top before final baking. DELICIOUSO
Not too bad. I used a mixer with a dough hook, and I’ve made this dough at least 4 times already. Here’s what I learned.
Rapid rise yeast allows for the 2-hour rise, and that was plenty of time for me. You can refrigerate for up to a week, and use it whenever you like. Just remember to let it come up to room temp before working it.
The pan size makes a big difference. The first two times I made it on a cookie sheet, which was larger then the dimensions here. It spread out and was a much more thin-crust then what I was looking for. It baked well, and tasted good, but I wanted the nice thick crust I was use to in northeast PA. The last pan I used was smaller, and required the dough be baked for about 17 min, then removed and toppings added, then for another 15 min bake. With the pan oiled well, it was still difficult to cut and difficult to remove the slices. Bottom was a little burnt, but not in a bad way. Next time, I will try some corn meal in the pan. That has always worked well for me before.
Great recipe. Easy. Tasted great! I loved the crispy crust, each bite was a chewy fluffy sink-your-teeth bit of heaven.
This was my best attempt, out of 3, at making a sicilian pizza. It’s really unfair for a novice like me to be able to rate this recipe since I probably did something wrong. One thing this novice will do next attempt is lower the first cook time. Maybe it’s my oven, but 20 minutes seemed way to long. By the time the sauce bubbled and cheese melted during the second cook, the bottom had burnt. Hopefully I’m able to edit this review after another attempt.