Thick-Crust Sicilian-Style Pizza

This is the first recipe I made post-Chiplet’s birth. I made it 4-5 days after he was born. The first two nights I was at the hospital, and the first night home a friend dropped off dinner. The next night we had leftovers that needed to get eaten (this recipe here) and then the next night we ate this. It was such a filling pizza that we ended up having it for dinner and lunch leftovers too.

What I am trying to say is, it is fairly easy to make with a baby around because you can make the dough at one point, come back later and make the sauce, and come back later again to make the pizza. Which, again, has some rest time and that is great for a baby who needs attention. This was good, but it got a little boring after awhile because we had so much of it. I think it would be interesting to try with some toppings other than just cheese to mix it up. Or, maybe make it in smaller pans.

This was taken while I was making dinner. I can’t believe how small he was here!

Directions for Thick-Crust Sicilian-Style Pizza

Slightly adapted from America’s Test Kitchen

Crust

  • 2.25 cups (11.25 ounces) AP flour
  • 2 cups (12 ounces) semolina flour
  • 1 teaspoon sugar
  • 1 teaspoon instant or rapid-rise yeast
  • 5/3 cup ice/very cold water
  • 3 Tablespoons olive oil
  • 2.25 teaspoons kosher salt

Using the dough hook on your stand mixer, mix together the two flours, sugar, and yeast on low speed until combined.

Slowly add the water and olive oil with the mixer on until a dough forms, about 1-2 minutes. Cover with plastic wrap and let it rest for 10 minutes.

Then, add the salt and mix on medium speed until the dough ball comes away from the sides of the bowl (about 6-8 minutes).

Knead the dough briefly by hand, then form it into a tight ball and place in a large oiled bowl. Cover with plastic wrap and refrigerate for 24-48 hours.

Sauce

  • 28 ounce can whole peeled tomatoes, drained
  • 2 teaspoons sugar
  • 1/2 teaspoon kosher salt
  • 1/4 cup olive oil
  • 1 Tablespoon minced garlic
  • 1 Tablespoon tomato paste
  • 1 teaspoon dried oregano
  • Pinch of red pepper flakes

In a food processor, combine the tomatoes, sugar, and salt until smooth.

In a medium saucepan over medium heat, heat the oil and garlic until the garlic begins to brown.

Add the tomato paste, oregano, and red pepper flakes. Cook for about 40 seconds, then add the tomato mixture and cook, stirring occasionally, until the sauce has reduced to 2 cups (about 20-25 minutes). Allow the mixture to cool and you can refrigerate it until needed.

Pizza Assembly

  • 1/4 cup olive oil
  • Mozzarella cheese (about 3 cups shredded)
  • 1 cup grated Parmesan cheese

One hour before you want to bake the pizza, preheat the oven to 500 degrees and use a baking stone if you have one. Spray a rimmed sheet pan with baking spray. Remove the dough from the refrigerator and place it on a lightly floured surface. Press it into a 12 by 9 inch rectangle, lightly flouring the top of the dough. With a rolling pin, roll the dough into an 18 by 13 inch rectangle.

Transfer the dough to the baking sheet, pressing it into the corners. Spray the top of the dough with more baking spray and cover it with plastic wrap. Place a second baking sheet on top of the dough and let it rest for 1 hour.

Next, remove the top baking sheet and plastic wrap, then stretch the dough a bit more to fill the pan completely. Spread the pizza sauce in an even layer on top of the dough, leaving a 1/4-inch border.

Sprinkle the Parmesan cheese evenly over the whole surface, all the way to the edges, then follow with the mozzarella.

Place in the oven on the top rack. Then, reduce the oven temperature to 450 degrees and bake until the bottom crust is browned and the cheese is browned (about 20-25 minutes). Rotate the pizza halfway through baking. Let it cool in the pan on a wire rack for 5 minutes before running a knife around the edges to loosen it and cut the pizza to serve.

Directions for Thick-Crust Sicilian-Style Pizza (without pictures)

Slightly adapted from America’s Test Kitchen

Crust

  • 2.25 cups (11.25 ounces) AP flour
  • 2 cups (12 ounces) semolina flour
  • 1 teaspoon sugar
  • 1 teaspoon instant or rapid-rise yeast
  • 5/3 cup ice/very cold water
  • 3 Tablespoons olive oil
  • 2.25 teaspoons kosher salt

Using the dough hook on your stand mixer, mix together the two flours, sugar, and yeast on low speed until combined. Slowly add the water and olive oil with the mixer on until a dough forms, about 1-2 minutes. Cover with plastic wrap and let it rest for 10 minutes.

Then, add the salt and mix on medium speed until the dough ball comes away from the sides of the bowl (about 6-8 minutes). Knead the dough briefly by hand, then form it into a tight ball and place in a large oiled bowl. Cover with plastic wrap and refrigerate for 24-48 hours.

Sauce

  • 28 ounce can whole peeled tomatoes, drained
  • 2 teaspoons sugar
  • 1/2 teaspoon kosher salt
  • 1/4 cup olive oil
  • 1 Tablespoon minced garlic
  • 1 Tablespoon tomato paste
  • 1 teaspoon dried oregano
  • Pinch of red pepper flakes

In a food processor, combine the tomatoes, sugar, and salt until smooth. In a medium saucepan over medium heat, heat the oil and garlic until the garlic begins to brown. Add the tomato paste, oregano, and red pepper flakes. Cook for about 40 seconds, then add the tomato mixture and cook, stirring occasionally, until the sauce has reduced to 2 cups (about 20-25 minutes). Allow the mixture to cool and you can refrigerate it until needed.

Pizza Assembly

  • 1/4 cup olive oil
  • Mozzarella cheese (about 3 cups shredded)
  • 1 cup grated Parmesan cheese

One hour before you want to bake the pizza, preheat the oven to 500 degrees and use a baking stone if you have one. Spray a rimmed sheet pan with baking spray. Remove the dough from the refrigerator and place it on a lightly floured surface. Press it into a 12 by 9 inch rectangle, lightly flouring the top of the dough. With a rolling pin, roll the dough into an 18 by 13 inch rectangle. Transfer the dough to the baking sheet, pressing it into the corners. Spray the top of the dough with more baking spray and cover it with plastic wrap. Place a second baking sheet on top of the dough and let it rest for 1 hour.

Next, remove the top baking sheet and plastic wrap, then stretch the dough a bit more to fill the pan completely. Spread the pizza sauce in an even layer on top of the dough, leaving a 1/4-inch border. Sprinkle the Parmesan cheese evenly over the whole surface, all the way to the edges, then follow with the mozzarella.

Place in the oven on the top rack. Then, reduce the oven temperature to 450 degrees and bake until the bottom crust is browned and the cheese is browned (about 20-25 minutes). Rotate the pizza halfway through baking. Let it cool in the pan on a wire rack for 5 minutes before running a knife around the edges to loosen it and cut the pizza to serve.

One thought on “Thick-Crust Sicilian-Style Pizza

  1. And here I was, wondering what’s for dinner tonight! This looks great; I like that you’ve made the sauce rather than using store sauce. And with a cute little baby, no less!

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