Sicilian Pizza
4 portions
80mYet another style of pizza to explore. Sicilian-Style tends to mean rectangular and similar in texture to a focaccia. This style translates well to the home kitchen but it does have a long proof so it will require some forethought.
What you will need
500g AP Flour
7g Active Dry Yeast
14g Salt
2 Tbsp Olive Oil
325g Warm Water
8 oz. shredded Mozzarella
14 oz. Pizza Sauce
4 oz. Pepperoni
1/4 tsp Chili Flake
2 oz. Grated Parmesan
(Nutritional facts 220 calories, 8.48 g fat, 26.05 g carbohydrates, 9.36 g protein, 18 mg cholesterol, 663 mg sodium)How to cook
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Preheat oven to 550°F
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Pour the flour into the hopper of a full-size food processor. This dough can be made by hand or with a stand mixer, but a food processor makes short work of it.
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Add the yeast.
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Add the salt. Pulse the chopper a few times to distribute the yeast and salt evenly.
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Pour in the olive oil.
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Add the water.
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Pulse until the flour comes together into a dough. Continue mixing for about 20 seconds.
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Coat a rimmed baking sheet with olive oil.
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Dump the dough into the baking pan. Stretch and spread the dough out a little, just so it sits beneath the rim of the baking pan.
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Cover the baking sheet and set it aside for an hour to proof.
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After proofing, the dough should be stretchier and fluffier. Stretch and smooth it out to the edges of the pan. It will help to rub a little oil on your hands to avoid sticking.
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Scatter shredded mozzarella evenly over the dough.
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Spread the pizza sauce over the top in a thin layer that goes right up to the edges.
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Arrange the pepperoni slices over the pizza sauce.
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You can skip this if you're already using a spicy pepperoni or if you're just not a fan of that heat. But I like to add a little sprinkle of chili flake here.
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Finish with plenty of parmesan.
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Bake for 10-15 minutes.
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