Sicilian Pizza

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Serves 4-6

Equipment:

stand mixer
18x13 tall rimmed baking sheet
blender

Tips:

  • Be patient when stretching the dough. The gluten will relax over time allowing it to get it where you need it to go.

  • Sauce and cheese will add flavor but too much of either will end in a soggy pizza.

  • Always check the bottom for doneness. If it’s not crispy down to the middle bake it for another minute or two.

Dough Ingredients:

525g bread flour
10g sea salt
375g water (room temp)
100g ripe sourdough starter*
15g white sugar

Sauce Ingredients:

28 oz can of San Marzano tomatoes
6g fresh basil
3g fresh oregano
1 tsp sea salt
3 tbsp olive oil
1/4 sweet onion
4 small sweet peppers

Additional Ingredients:

4 tbsp olive oil
fresh mozzarella cheese
grated parmesan cheese
pepperoni stick in natural casing
optional toppings

*starter can be subbed for 75g flour, 75g water, and 3g instant dry yeast

Process:

  1. Measure the pizza flour (525g) and salt (10g) into the bowl of a stand mixer. Mix until combined.

  2. Measure the water (375g), starter (150g) and sugar (15g) into a medium sized bowl. Mix until starter is mostly broken up)

  3. Pour water mixture over the flour and mix with a rubber spatula until no dry flour remains.

  4. Mix with the dough hook for 8-10 min on low speed.

  5. Cover and let rise 4-6 hours until about doubled in size.

  6. Pour 4 tbsp olive oil over a 18x13 pan.

  7. Gently deflate the dough and roll it around in the oil. Stretch the dough out as much as it will go.

  8. Let the dough rest for 3-4 hours, continuing to stretch the dough out every 20-30 minutes until it reaches all corners and edges and has risen up to approximately one inch. Place mozzarella in freezer about 2 hours before dough is ready.

  9. Preheat oven to 550 F with a rack at the lowest spot and another towards the top.

  10. Prepare sauce by straining tomatoes from the sauce in the can and blending with all sauce ingredients for 10 seconds until well combined.

  11. Remove mozzarella from freezer and slice thinly into enough sheets to cover pizza.

  12. Top the dough first with mozzarella, then sauce, then pepperoni and any other toppings, and finish with parmesan cheese.

  13. Bake on the lowest rack for 10-12 minutes until the bottom is crispy. If the top is not cooked enough move to the higher rack for additional time.

  14. Cool on a wire rack momentarily before serving.