Sicilianpizza 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.

THE SAUCEE SICILIAN TRAPANI PIZZA

Steps:

• For the Saucee Sicilian pizza dough: Place water in a mixing bowl with yeast to bloom for 10 minutes. Slowly add flour to mix. Once flour and water begin to mix, add salt. Mix 3 minutes. Place dough in a container and close top; allow to proof for 24 hours.
• Portion into 8-ounce dough balls in dough trays and refrigerate for 48 hours.
• Bring dough balls to room temperature.
• For the Saucee Sicilian balsamic maple glaze: Combine the balsamic and maple syrup in a small saucepan. Bring to a boil, then and reduce heat to a low simmer and cook, whisking often so it doesn't burn on the bottom, until the liquid is reduced by half and the glaze coats the back of a spoon.
• For the Saucee Sicilian Trapani pizza: Heat a wood-fired oven to 800 to 850 degrees F or a regular oven with a pizza stone to 550 degrees F.
• Flour a work surface and hand stretch and form the dough balls into pizza shapes. Scoop ricotta on each pizza and spread it until it almost reaches the edges. Top the pizzas with some mozzarella, roasted garlic, roasted red peppers and Mission figs. Bake until golden brown and bubbling, about 90 seconds in a pizza oven or 5 minutes in a regular oven. Take out and cut into 4 slices. Top each slice with prosciutto and drizzle on some balsamic maple glaze.

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.

HOMEMADE SICILIAN PIZZETTE RECIPE BY TASTY

Steps:

• Upon bringing your dough home from the store, place it in a bowl that has been lightly greased with olive oil.
• Place the dough inside the bowl and cover the dough with a kitchen cloth.
• Let the dough sit for approximately 1.5-2 hours, or until the dough rises and expands.
• Once risen, place the dough onto a baking sheet and cut it into 2 halves.
• Begin stretching the dough in a circular manner on the baking sheet.
• After some pan stretching, put each of your fists underneath the dough and gently stretch the dough out in a circular direction.
• One stretched into a circular shape, grease your baking sheet liberally with olive oil and place your dough back onto the baking sheet.
• Next, brush the top of your dough with Olive Oil and layer as follows:
• Crushed San Marzano tomatoes
• A sprinkling of salt and pepper
• Sprinkling of parmesan cheese
• Pieces of fresh basil
• Pieces of cubed pancetta
• Pieces of chopped red onion
• A light drizzle of olive oil
• Ensure that all the ingredients are distributed evenly throughout the entire circumference of the pie.
• Bake in a convection oven at 500°F for 25-35 Minutes or until pizzette is golden brown.
• Serve and enjoy!