Homemade Sicilian Style Pizza
User Reviews
5
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Prep Time
30 mins
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Cook Time
30 mins
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Additional Time
3 hrs
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Total Time
4 hrs
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Servings
2 pizzas
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Calories
1441 kcal
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Course
Main Course
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Cuisine
European, Mediterranean, Italian
Homemade Sicilian Style Pizza
Description
Homemade Sicilian Style Pizza begins with a slowly simmered sauce made from crushed Italian tomatoes, tomato paste, garlic, herbs, and a touch of red pepper flakes to add mild heat. The sauce is cooked to concentrate flavors and can be prepared a few days ahead, improving its depth. The dough, crafted with a mix of warm and cold water and diastatic malt powder, helps develop a soft yet resilient base that supports the toppings without becoming soggy.
After proofing the yeast to ensure activity, the dough is mixed until combined and ready for shaping. The use of quality cheeses like high-grade mozzarella and shredded Parmesan offers a creamy, melty topping that complements any additional pizza toppings desired. The final pizza balances a fragrant sauce, well-structured crust, and melty cheese, making it a versatile meal option.
This pizza can be served fresh from the oven, ideal for a family meal or casual gathering. The sauce's ability to be stored for several days adds convenience for meal prep. Attention to water temperatures when activating yeast and mixing dough supports the best rise and texture for authentic Sicilian style pizza.
Ingredients
- ¼ cup olive oil
- mozzarella cheese high quality
- Parmesan Cheese shredded
- pizza toppings of your choice
Dough
- ½ cup water warm
- 2 teaspoon active dry yeast
- 4 cups flour preferably pizza flour, 600 grams
- 1 Tablespoon diastatic malt powder may substitute white sugar
- 1 ¼ cup water divided, ice
- 2 teaspoon salt fine sea salt
- 1 teaspoon olive oil
Pizza Sauce
- 28 ounce crushed tomatoes preferably Italian, canned
- 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
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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