Homemade Sicilian Style Pizza

Name: Homemade Sicilian Style Pizza
Prep time: 30 min
Cook time: 30 min
Total time: 4 h
Yield: 2 pizzas
Ingredients: ¼ cup olive oil; High Quality Mozzarella Cheese; shredded Parmesan cheese; pizza toppings of your choice; ½ cup warm water; 2 teaspoon active dry yeast; 4 cups Flour (600 grams); 1 Tablespoon Diastatic Malt Powder; 1 ¼ cup ice water; 2 teaspoon fine sea salt; 1 teaspoon olive oil; 28 ounce can crushed tomatoes; 6 ounce tomato paste; 1 Tablespoon Garlic Squeeze; 2 teaspoon salt; 1 teaspoon basil; 2 teaspoon oregano; 1 Roma tomato; ¼ teaspoon red pepper flakes; ½ cup onion

User Reviews

5.0

12 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Additional Time
3 hrs
Total Time
4 hrs
Servings
2 pizzas
Calories
1441 kcal
Course
Main Course
Cuisine
European, Mediterranean, Italian

Homemade Sicilian Style Pizza

Iris Warren

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The world has know about Sicilian Style Pizza for centuries, but did you know it is also one of the best and easiest pizzas to cook on your grill or smoker. Give it a try, you will be glad you did.

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Ingredients

Servings

¼ cup olive oil
High Quality Mozzarella Cheese
shredded Parmesan cheese
pizza toppings of your choice

Dough

½ cup warm water
2 teaspoon active dry yeast
4 cups Flour (600 grams) preferably pizza flour
1 Tablespoon Diastatic Malt Powder may substitute white sugar
1 ¼ cup ice water divided
2 teaspoon fine sea salt
1 teaspoon olive oil

Pizza Sauce

28 ounce can crushed tomatoes preferably Italian
6 ounce tomato paste
1 Tablespoon Garlic Squeeze
2 teaspoon salt
1 teaspoon basil dried
2 teaspoon oregano dried
1 Roma tomato 2 if they are small, diced
¼ teaspoon red pepper flakes
½ cup onion finely diced

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Instructions

Pizza Sauce (enough for 2 pizzas)

Combine all of the sauce ingredients in a medium sized sauce pan, then bring to a simmer, cover, and simmer for 30 minutes, stirring occasionally.
Remove the sauce from the heat, until ready to use. The sauce may be made 1-3 days ahead of time and stored in the refrigerator, but warm to at least room temp before using on the pizza.

Dough (enough for 1 pizza)

In a mixer, with a dough hook, combine the flour with the diastatic malt powder.
Proof the yeast by whisking it into the warm (not hot) water. It should bubble and foam. If the yeast clumps all together and floats on top it is dead and you will need to get new yeast.
Add 1 cup of the ice cold water to the mixing bowl, while mixing on a low speed.
Mix for about 1 minute, and then add in the warm water/yeast mixture. Use the remaining ¼ cup of cold water to swirl around the bowl the yeast water was in, to get any last bit of yeast that may be stuck to the bowl, and add to the mixer.
Continue to mix for about 1 minute, scraping down the sides of the bowl if needed.
Add in the salt, and mix on low for about 1 minute, then add in the olive oil and mix until combined, about another 1-2 minutes.
On a clean work surface knead the dough for about 2-3 minutes then place on an oiled cookie sheet and cover with a damp cloth. Let rise for about 1 hour in a warm spot on the counter.
In an 18x12 (slightly thinner crust) or 15x10 (slightly thicker crust) pan, add ¼ cup of olive oil. Spread the oil to cover the entire bottom of the pan.
Add the dough to the pan and using your fingers, work to spread the dough out to fill the pan. Flip over to make sure both sides are oiled. The dough may not stay shaped to reach the corners at this point. Let the dough set for about 1 hour.
After 1 hour, again stretch the dough to try to reach the corners of the pan. This will also serve to degas the dough.
Let the dough rise for another hour. Do not degas or handle the dough any further at this point.
Preheat an oven to 450 degrees.
Par-bake the dough by cooking it for 15 minutes, turning it about 180 degrees half way through the cook time.
Remove the dough to a wire cooling rack until ready to use. The dough will keep fine for a couple of hours, but beyond that you will want to cover it with some plastic wrap to keep it from drying out. If you do not plan on using the dough for more than 10 hours, it should be covered and refrigerated.

Baking the Pizza

Preheat your oven or smoker to 425 degrees.
Top the pizza with your sauce, cheese, and choice of toppings.
Bake the pizza for 12 minutes, turning 180 degrees half way through the cook.
For a crispier crust, cook an additional 2-3 minutes, but make sure the cheese does not burn.

Nutrition Information

Show Details

Calories 1441kcal (72%) Carbohydrates 250g (83%) Protein 42g (84%) Fat 34g (52%) Saturated Fat 5g (25%) Polyunsaturated Fat 5g Monounsaturated Fat 22g Sodium 5878mg (245%) Potassium 2601mg (74%) Fiber 23g (92%) Sugar 31g (62%) Vitamin A 2521IU (50%) Vitamin C 65mg (72%) Calcium 275mg (28%) Iron 21mg (117%)

Nutrition Facts

Serving: 2pizzas

Amount Per Serving

Calories 1441 kcal

% Daily Value*

Calories	1441kcal	72%
Carbohydrates	250g	83%
Protein	42g	84%
Fat	34g	52%
Saturated Fat	5g	25%
Polyunsaturated Fat	5g	29%
Monounsaturated Fat	22g	110%
Sodium	5878mg	245%
Potassium	2601mg	55%
Fiber	23g	92%
Sugar	31g	62%
Vitamin A	2521IU	50%
Vitamin C	65mg	72%
Calcium	275mg	28%
Iron	21mg	117%