Sicilian Pizza Recipes

SICILIAN PIZZA DOUGH

Steps:

• Coat a large bowl with teaspoon of olive oil and set aside.
• Stir first three ingredients together and let sit for 10 minutes, until nice and foamy.
• Place three cups of flour in large bowl and mix in salt.
• Place one cup of flour on work surface.
• Mix pour olive oil into yeast mixture and then pour yeast mixture into bowl with flour.
• Stir until as combined as possible.
• Turn out onto floured surface.
• With well floured hands, knead dough to work in the cup of flour on the board.
• Continue kneading until nice, smooth dough-ball is formed.
• Place in oiled bowl, cover with plastic wrap, then kitchen towel and let sit for 30 minutes.
• Dough should double (at least).
• Use half the dough to form a pizza crust, crimp the edges, brush edges with olive oil and top as desired.
• Bake on pizza stone or ceramic tile at 425 F for approx 15 minutes.

SICILIAN PIZZA CRUST

Steps:

• Combine warm water and yeast in a small bowl; stir until yeast is dissolved. Let stand until yeast forms a creamy foam, about 10 minutes.
• Pour yeast mixture into a large bowl; add shortening, salt, sugar, and Italian seasoning. Stir in flour by hand until dough comes together.
• Turn dough out on a floured work surface and knead until smooth, 5 to 8 minutes. Transfer to a large greased bowl. Cover with a moist towel and let rise in a warm place until doubled in size, about 45 minutes.
• Punch dough down gently. Let stand for 3 to 5 minutes for air to release. Roll into a ball; spread and stretch over the bottom of a pizza pan. Let rise for 15 minutes before topping and baking.

SICILIAN PIZZA SAUCE

Steps:

• Heat olive oil in a saucepan over medium heat. Add onions; cook and stir until just starting to turn golden, 5 to 8 minutes. Stir in tomato puree, water, oregano, basil, salt, and pepper.
• Bring tomato sauce to a simmer. Reduce heat to medium-low; cover and simmer until flavors blend, about 30 minutes.

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

SICILIAN PIZZA (SFINCIONE)

Steps:

• First, make the dough. Mix the yeast and sugar with the warm water. Place the flour and salt in a mixer with a dough hook, or in a bowl, make a well in the middle and pour in the liquid and oil. Mix by hand for 10 mins or 5 mins in the mixer, until dough is silky. Tip into a well-oiled bowl, cover with a cloth and place somewhere warm for about 40 mins or until doubled in size.
• Tip the dough onto a work surface and knead for 2 mins, knocking out any air pockets. The dough should be soft but not too elastic.
• Dust a 25 x 16cm baking tray with a little flour and place the dough in the centre. Using the palms of your hands and tips of your fingers, push the dough to the edges of the tray. Leave it for 30 mins to rise. While the dough is rising, fry the sausage in a dry pan until crumbly.
• Heat oven to 230C/210C fan/gas 8. Spread the tomato sauce over the base, followed by the sausage, ricotta, provolone and dried breadcrumbs. Finally, drizzle with olive oil. Put in the oven for 5 mins, then turn down the heat and cook at 200C/180C fan/gas 6 for 20-25 mins, until golden brown. Leave to cool slightly, then cut into 6 chunks and serve.

SICILIAN PIZZA DOUGH

Steps:

• Mix flour, yeast, salt, olive oil, and a pinch of sugar with the water and create a homogenous mixture.
• Place the dough in an airtight container and refrigerate it for at least 24 hours.
• Cover the bottom and edges of a half-sheet pan with olive oil.
• Transfer the dough to the pan and stretch it with your hands. Allow the dough to relax, uncovered, for about 10 to 15 minutes, then stretch it again.
• Let the dough rise in the pan for at least an hour before you add the toppings. Toppings consist of tomato sauce, grated Caciocavallo cheese, breadcrumbs, and optionally pepperoni.

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.