Sicilian Pizza

Growing up in Brooklyn my Grandmother would make this pizza, but it was also available on every corner in the neighborhood. Every pizzeria would make it and every pizzeria would make it differently. They all were great. This is my version of this classic Italian pizza. As much as I do love picking one up at a local pizzeria it will never taste as unbelievable delicious as a homemade hot one just out of the oven. I know once you make this Sicilian Pizza you will never order in again.

The Sauce:

• 1 28 ounce can San Marzano tomatoes or a good quality Italian plum tomato
• 1 garlic clove
• 1 tsp salt
• 1 tbs extra virgin olive oil
• 1/2 tsp black pepper
• 1/4 tsp dry oregano
• 1/4 tsp crushed red pepper flakes
• 5 fresh basil leaves.

1. Put all this into a blender and pulse untill smooth. We don’t cook the sauce or heat the sauce, we use it at room temperature only.
   

The Dough:

• 4-cups Unbleached all purpose flour (I use King Arthur)
• 1 tbs of salt (I used a good quality sea salt.)
• 1 1/2 cups of water at around 110-115 degrees
• 1 package of an active dry yeast (2-tsp)
• 2-tbs of extra virgin olive oil

1. Place the yeast and warm water in a large bowl mix it together and allow it to sit until it foams this will take about 10 minutes.
2. Mix in the olive oil, salt and one cup of the flour.
3. Then add a cup of flour at a time while mixing until all the flour is added. To do this you can use a mixer with a dough hook or do it by hand.
4. Once this is done turn the dough out onto a lightly floured surface and knead it for 10 minutes or until it is soft, smooth and elastic.
5. Place the dough in a lightly oils bowl cover tightly with plastic wrap and place in the fridge for 24 hours.

Making The Pizza:

• 1-lb mozzarella cheese sliced
• Grated pecorino Romano cheese
• 1/4 cup Olive oil 
• Toppings of your choice
  

1. Pre heat your oven to 400 degrees.
2. Put the olive oil in a large heavy sheet pan and spread to the ends and up the sides of the pan.
3. Place the dough into the pan and spread all the way to the sides. If the dough resists let it sit in the pan for a couple minutes and continue.
4. Once it is stretched to the sides, cover with plastic wrap the. Put a dish towel over that and let it sit for 60 minutes in a warm area 70 degrees, to rise.
5. Remove the plastic, place the sheet into the oven for 10 minutes.
6. Remove the sheet and top with your sauce, then grated Romano cheese, mozzarella cheese, then any toppings you are adding and then more sauce. On half of mine I put sliced onions and mushrooms.
7. Place back into the oven for 10 minutes then turn the sheet and bake for another 10 minutes. At this point using a fork lift the side of the pizza up to check the bottom crust. A golden brown is what we are looking for. You can continue to cook for 5-10 minutes if needed.
8. Once you are satisfied that your pizza is done, remove it and drizzle a little extra virgin olive oil on it and cut it into squares.

– Daniel Mancini

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