Classic Sicilian Thick Crust Pepperoni Pizza Recipes

SICILIAN STYLE SQUARE PIZZA RECIPE

Steps:

• In a medium bowl, stir together the water and yeast. Let rest until the yeast bubbles, about 5 minutes.
• In a large mixing bowl, mix 3 cups of flour and salt. Add yeast mixture and 1 tablespoon oil and stir together to form a sticky dough.
• Knead dough, adding remaining flour a little at a time until dough becomes a smooth, elastic ball, about 6-9 minutes. Alternatively, use an electric mixer with the paddle attachment to first combine ingredients and then switch to the dough hook.
• Add flour a little at a time until dough comes away from the sides of the bowl, about 3-5 minutes.
• Coat a medium bowl with 1 teaspoon of oil. Turn dough into the bowl and cover with plastic wrap. Let rise until it doubles in size, about 30 minutes.
• Rub remaining oil all over a 13" x 18" rimmed baking sheet until it is thoroughly coated. Turn dough onto baking sheet and stretch it with your fingers a little toward edges of the baking sheet. Don't overstretch it and be careful not to tear--don't worry about it reaching all the way to the edge yet.
• Cover ​the baking sheet with plastic wrap and let sit until dough expands to nearly reach the edges, about 2 hours.
• Preheat oven to 500 F, or as high as your oven will go.
• Uncover baking sheet and with oiled hands; gently stretch dough to the edges and corners of the baking sheet.
• Top the dough with sauce (make sure to leave about an inch of bare dough around the edges for the crust), cheese, and fresh basil leaves.
• Bake until the cheese and crust begin to brown, about 20 minutes.
• Let cool for 5 minutes before slicing into square pieces. See Also Pizza Topping Recipes Neapolitan Pizza Recipe Pesto and White Bean Pizza Recipe

CLASSIC SICILIAN THICK CRUST PEPPERONI PIZZA

Steps:

• Follow the instructions on how to make the Best Pizza Dough up to step 9 where you form a smooth ball.
• Divide the ball in half and gently reshape to 2 uniform smooth pieces of dough.
• Add 1 tablespoon of olive oil in 2 10″ Cast Iron Pans OR 2 10″ Round Cake Pans (be sure the cake pans can tolerate 550F). *550F is the max of my oven.
• Place 1 ball of dough in each pan and turn to coat evenly with oil.
• Using a flat palm, press the dough around the pan, flattening it slightly and spreading oil around the entire bottom and edges of the pan.
• Cover tightly with plastic wrap and let the dough sit at room temperature for two hours.
• After 1 hour has passed place a rack in the middle of the oven and preheat it to 550°F. Yes, your oven will be on for an hour. You need a really, REALLY hot oven for this!
• After 2 hours the dough should be mostly filling up the pan to the edges.
• Using the tips of your fingers, press it around until it fills up the entire bottom of the pan, popping any large bubbles that appear.
• Lift up one edge of the dough to allow any trapped air bubbles to escape.
• Do this all the way around.
• Equally divide the sauce on top and spread it all the way to the edges (leave like a 1/4" space).
• Add the cheese, pepperoni and pinch of oregano.
• Bake 13-18 minutes or until the bottom is golden brown and crisp (use a thin spatula to lift).
• Top with basil leaves and bake for 30 seconds to a minute.
• Remove from the oven.
• To get a super crispy crust, place the cast iron pan on the burner (medium heat) and kind of move the pan around in a circular motion (like you're making old fashioned popcorn) for a couple of minutes.
• Remove the pizzas from the pans and place on a serving board.

SICILIAN PIZZA

Steps:

• 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.